Today on The Stay At Home Chef
I'm showing you how to make chocolate pancakes with caramel syrup.
Who says you can't eat dessert for breakfast?
This is a fun treat.
You could also use it as a dessert but I just eat it for breakfast.
You have chocolate pancakes that are moist and full of chocolate flavor,
top it off with that caramel syrup and you have a fantastic combination
that's perfect for your weekend brunch or breakfast.
This recipe starts with 1 1/2 cups of buttermilk.
Now if you don't have buttermilk there's a quick and easy buttermilk substitute.
Simply add 1 tablespoon of either white vinegar or lemon juice to regular milk
and let it stand for 5 minutes.
It'll thicken and curdle a bit and that's when it's ready to use.
Next we're going to add in 1/4 cup of sugar,
1/4 cup of melted butter,
2 teaspoons of baking powder,
1 teaspoon of baking soda,
1/2 teaspoon of salt,
1/4 cup of cocoa powder,
and 2 eggs.
I'm going to whisk this all together.
Whisk until the eggs are incorporated and everything is well combined.
You don't need a perfectly smooth batter on this.
You're just looking to get rid of most of the lumps.
And then we're going to stir in 2 cups of flour,
and that's all-purpose flour,
and then 1/2 cup of chocolate chips.
Stir this until it's combined.
All right the batter for our chocolate pancakes is ready.
Get a nonstick griddle heating over medium high heat.
While you're waiting for that to warm up we can put together our caramel syrup.
Add 1/2 cup of salted butter to a pot,
3/4 cup of buttermilk,
1 1/2 cups of sugar,
and 2 tablespoons of corn syrup,
and then bring this mixture to a boil.
Once it reaches a boil turn the heat to low and stir constantly for about 8 minutes,
until the mixture has a nice caramel color to it.
All right, you see that nice caramel color?
That's exactly what we're looking for.
Then we'll add in 1 teaspoon of vanilla extract and 1 teaspoon of baking soda.
Turn off the heat, stir it together.
I like to pour my syrup into a mason jar for storage.
Of course I'm going to use this right away,
but it also stays good for about two weeks.
Next we're going to cook up our pancakes.
My griddle here is nice and hot and I use a 1/4 cup measuring cup to divvy out my batter.
I like my pancakes to be on the thick side,
but if you like yours thinner you can thin out the batter by adding in a little extra buttermilk.
Now once it starts to form little bubbles and looks dry around the edges,
you'll know it's time to flip.
Let your pancakes finish cooking until they're cooked through completely
and you don't have a raw center.
You can always test one to be sure.
Serve them up hot with some of that caramel syrup.
Thanks for watching.
As always you can find the full written recipe in the video description.
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See you later.