Pancakes with chocolate chips and pistachios in honey-caramel syrup with salt

Votes: 3

How to Make - Chocolate Chip and Pistachio Pancakes in Honey-Caramel Syrup with Salt

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1194, total fat 46 G., saturated fats 22 G., proteins 19 G., carbohydrates 187 G., fiber 5 G., cholesterol 176 mg, sodium 715 mg, sugar 138 G.

This dish is absolutely perfect for Sunday brunch! A stack of chocolate-pistachio pancakes is served with homemade honey-caramel syrup, and for maximum flavor, you can sprinkle them with pomegranate seeds, powdered sugar, and garnish with mint leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Honey-caramel syrup with salt

1.5 cups clover honey
0.5 cups heavy cream
2 tablespoons unsalted butter, cut into pieces
1 tsp vanilla extract
1 tbsp bourbon
1/4 teaspoon coarse salt or coarse sea salt
Special equipment: caramel thermometer

Pancakes with chocolate chips and pistachios

1 and 3/4 cups premium flour
2 and 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus extra for frying
2 tablespoons clover honey
2 tsp vanilla extract
1 teaspoon finely grated orange zest + extra for garnish
1.5–1 and 3/4 cups of sour milk or kefir
3/4 cup toasted pistachios, coarsely chopped
90 g semi-sweet chocolate, finely chopped
Powdered sugar for sprinkling
Fresh mint leaves for garnish
Pomegranate seeds for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cream, honey, semi-sweet chocolate, pistachios, sour milk, kefir, Orange zest, bourbon

Cooking the dish according to the recipe:

Syrup:

Combine the honey and cream in a deep saucepan. Bring to a boil and heat, swirling occasionally, to 115°C (230°F). Remove from heat, add the butter and vanilla, and stir until smooth, then add the bourbon and salt. Let cool until the syrup is lukewarm. This syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before serving.
Pancakes:

In a medium bowl, combine the flour, baking powder, and salt. Whisk the eggs in a large bowl until smooth, then combine with the melted butter, honey, vanilla, orange zest, and 1.5 cups of sour milk. Fold the liquid mixture into the flour mixture. If the batter seems too thick, add a little more sour milk. Cover and let sit at room temperature for at least 15 minutes, but no more than 1 hour. Stir in the pistachios and chocolate.

Place a baking sheet with a rack in the oven; preheat the oven to 95°C.
Heat a nonstick skillet over medium heat and grease with butter. Drop about 1/4 cup of batter onto each pancake and cook until the bottom is deep golden brown and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the other side, about 2 minutes more. Return the cooked pancakes to the oven to keep warm, and repeat with the remaining batter.
For serving:

Place about 3 pancakes on each plate, drizzle with a little syrup, dust with powdered sugar, and garnish with mint, orange zest, and pomegranate seeds. Serve hot.