INGREDIENTS:
Pancakes
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (I used Hershey’s Special Dark Cocoa Powder)
2 tablespoons granulated sugar
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extract
Salted Caramel Sauce
Makes about 1 cup
Note – If you don’t want to make your own salted caramel sauce, Trader Joe’s sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe’s sauce.
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream or half and half (I use half and half)
1 tablespoon vanilla extract
2 tablespoons rum, optional
1/4 cup butter (half of 1 stick, salted or unsalted may be used)
1/2 to 1 teaspoon kosher salt, or to taste (or omit salt for regular caramel sauce)
DIRECTIONS:
- For the Pancakes – In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.
- In a large measuring cup or bowl, whisk together final 4 wet ingredients.
- Add wet to dry, and fold gently to combine. Don’t overmix; batter will be lumpy. It’s a thick batter, but if it’s too thick for your liking, add a splash of additional buttermilk to thin it.
- Spray a large non-stick skillet with cooking spray, and place over medium heat.
- Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.
- Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
- For the Salted Caramel Sauce – In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
- Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
- Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
- Add the vanilla and optional rum. It will bubble again.
- Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
- Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.
Pages: 1 2
