Chocolate Buttermilk Pancakes Caramel Sauce
Chocolate and caramel may be a heavenly wedding and makes for a special breakfast. Soft, light, chewy, chewy buttermilk pancakes are the right sponge for sweet, slightly salty caramel sauces. The recipe are often doubled, and extra pancakes are often frozen and reheated for busy mornings. Chocolate is that the food served for breakfast.
INGREDIENT
pancakes
1 cup all-purpose flour
2 tablespoons unsweetened chocolate (I use
Hershey's Special bittersweet chocolate Powder)
2 tablespoons sugar
1 tablespoon brown sugar, pack
1 teaspoon cinnamon
1 teaspoon leaven
1/2 teaspoon bicarbonate of soda
pinch of salt, optional
1 cup buttermilk, plus a touch if needed
1 large egg
2 tablespoons canola or oil
1 teaspoon vanilla
Salted Caramel Sauce (makes 1 cup)
1 cup sugar
1/4 cup water
3/4 cup cream or half and half (I use half and half)
1 tablespoon vanilla
2 tablespoons rum, optional
1/4 cup butter (half stick, salted or unsalted will work)
1/2 to 1 teaspoon kosher salt, or to taste (or remove salt for normal caramel sauce)
INSTRUCTIONS
1.For Pancakes - during a large bowl, beat the primary 8 dry ingredients (with optional salt); forgot .
In a large measuring glass or bowl, beat the last 4 wet ingredients.
2.Add wet to dry and fold gently to mix . Don't mix it up too much; the dough will clump. it is a thick paste, but if it's too thick to your liking, add a touch extra buttermilk to thin it out.
Spray an outsized nonstick skillet with cooking spray and place it over medium heat.
3.Using a baking spoon or 2 tablespoons of cake spoon sprayed with cooking spray (helps the dough come off immediately), place the two tablespoons pile of dough within the pan. Cook the pancakes on the primary side for about 3 minutes, turning and cooking the second side for about 2 minutes, or until done. Repeat until all the dough is gone, spraying the pot and spoon with cooking spray if necessary.
4.Immediately serve pancakes with butter, syrup or your favorite topping. If you're making salty caramel sauce, place the pancakes on a baking sheet and store within the preheated 250F oven while preparing the sauce to stay it hot. Pancakes are often wrapped or stored airtight within the refrigerator for up to five days or frozen for up to 4 months.
5.For Salted Caramel Sauce - during a medium, heavy-based skillet with sides high enough to carry the mixture when it starts to bubble, combine the sugar and water. Heat over medium-low heat until sugar dissolves, stirring occasionally.
6.Turn the warmth up to medium-high and convey the mixture to a boil without stirring. Carefully use a humid pastry brush or damp towel to wipe the crystals stuck to the edges of the pan. Failure to urge it out can cause the sauce to speckle. Simmer until the mixture turns dark yellow, about 5 to six minutes.
7.Remove the skillet from the warmth and beat the cream carefully. The mixture will bubble strongly.
8.Add optional vanilla and rum. it'll boil again.
9.Stir in butter and salt to taste; or remove the salt for normal caramel sauce. 10.If you're using salt rather than kosher salt, add less, because it is finer and 1 teaspoon of salt is saltier than one teaspoon of kosher salt.
11.Transfer the caramel to a heat-resistant glass or jar with a lid. The caramel sauce will stay airtight for several months within the refrigerator.
