Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup Recipe

Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information per Serving (1 of 4): Calories 1192, Total Fat 46 g, Saturated Fat 22 g, Carbohydrates 187 g, Dietary Fiber 6 g, Sugar 138 g, Protein 19 g, Cholesterol 169 mg, Sodium 670 mg
• Total Time: 1 hour 5 minutes
• Active Time: 20 minutes

Salted Honey Caramel Syrup:

• 1 1/2 cups clover honey
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, divided into pieces
• 1 teaspoon pure vanilla extract
• 1 tablespoon bourbon
• 1/4 teaspoon kosher salt or coarse sea salt

Chocolate Chip-Pistachio Pancakes:

• 1 3/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
• 2 tablespoons clover honey
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated orange zest, plus extra for garnish
• 1 1/2 to 1 3/4 cups buttermilk
• 3/4 cup lightly toasted pistachios, roughly chopped
• 3 ounces semisweet chocolate, finely chopped
• Confectioners' sugar, for dusting
• Fresh mint leaves, for garnish
• Pomegranate seeds, for garnish

Special equipment:

A candy thermometer

1. Whip up the irresistible Salted Honey Caramel Syrup first: In a deep saucepan, bring 1 1/2 cups clover honey and 1/2 cup heavy cream to a boil, swirling occasionally. Heat to 240F on a candy thermometer, then off the heat, stir in 2 tablespoons butter pieces, 1 teaspoon vanilla, 1 tablespoon bourbon, and 1/4 teaspoon salt until velvety smooth. Cool to warmmake ahead up to 3 days, refrigerate covered, and reheat to drizzle magic!
2. Craft the fluffy Chocolate Chip-Pistachio Pancakes: Whisk 1 3/4 cups flour, 2 1/4 teaspoons baking powder, and 1/4 teaspoon salt in a bowl. In another, beat 2 eggs smooth, then mix in 3 tablespoons melted butter, 2 tablespoons honey, 2 teaspoons vanilla, 1 teaspoon orange zest, and 1 1/2 cups buttermilk. Combine wet into dry; thin with extra buttermilk if needed. Rest covered 15-60 minutes, then fold in 3/4 cup chopped toasted pistachios and 3 ounces chopped semisweet chocolate for nutty, melty bliss.
3. Preheat oven to 200F with a rack-lined baking sheet to keep pancakes toasty warm.
4. Butter a medium-hot nonstick skillet or griddle. Scoop 1/4-cup batter per pancake; cook until golden-bottomed with bubbles (about 2 minutes), flip, and golden the other side (2 more minutes). Warm in oven and repeat for all batter.
5. Serve stacks of three pancakes per plate, drenched in warm salted honey caramel syrup, dusted with confectioners' sugar, and crowned with fresh mint, orange zest, and pomegranate seeds. Dive in while hotthis decadent treat will make your brunch unforgettable!