RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2661
| View Recipe |
|
|
| Recipe Name: |
Chocolate Buttermilk Pancakes |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-10-04
|
| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.91
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
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. |
|
Salted Caramel Sauce
(Add to shopping list) :
|
Directions:
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. |
|
| Nutrition per Serving: |
| Calories: |
463 |
Total Carbs: |
61.0 |
Net Carbs: |
57.0 |
| Cholesterol: |
105.5 |
Fat: |
19.0 |
Protein: |
14.60 |
| Fiber: |
4.00 |
Sodium: |
358.17 |
|
|
|
