February 12, 2017
Bobby says: "The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you’re going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish’s sweetness."
In search of more brunch inspiration? This recipe comes from Bobby's newest cookbook, Brunch @ Bobby's -- get your copy now!
Serves 4 or 5; makes 12 to 15 pancakes
2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1¼ cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
¼ teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce (recipe below), warm
Confectioner’s sugar; optional
1. Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
2. Preheat the oven to 250°F. Line a baking sheet with parchment.
3. Heat a large cast-iron griddle or nonstick sauté pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant ¼ cupfuls of batter onto the griddle.
Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
4. Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners’ sugar and some raspberries, if desired.
Salted Caramel Sauce
Makes ¾ cup
A perfect match for Double Chocolate Pancakes, this sauce is also amazing over a scoop (or two) of vanilla ice cream.
1 cup sugar
½ cup heavy cream
2 tablespoons unsalted butter, at room temperature
¾ teaspoon fleur de sel or other coarse sea salt
1. Combine the sugar and ¼ cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
2. Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. remove from the heat and stir in the butter and salt until combined. Serve warm.