Description
Whole wheat pancakes with chai spices and fresh-ground espresso. Serve with a spiced caramel sauce.
Ingredients
- FOR THE CARAMEL SAUCE:
- 1 cup Sugar
- 6 Tablespoons Butter, cut into pieces
- ½ cups Heavy Cream, Room Temperature
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Cinnamon
- 1 pinch Each Of: Ginger, Cardamom, Nutmeg And Cloves
- FOR THE PANCAKES:
- 1-⅓ cup Whole Milk
- 2 teaspoons White Wine Vinegar
- ¾ cups White Whole Wheat Flour
- ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 pinch Sea Salt
- 1 Tablespoon Freshly Ground Espresso Beans
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Cardamom
- ¼ teaspoons Ground Nutmeg
- 1 pinch Ground Cloves
- 2 Tablespoons Maple Syrup Or Sweetener Of Choice
- 1 Tablespoon Melted Butter Or Coconut Oil Plus Extra For Brushing On Your Griddle
- 1 teaspoon Vanilla Extract
Preparation
For the caramel sauce:
1. Place the sugar in a medium-sized heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts. This will take a few minutes.
2. Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is added and completely melted. Wait about 3 seconds and then slowly add the cream. Whisk as you add until the mixture is smooth and creamy. Remove pan from heat.
3. Add the salt and spices and whisk again a couple times just to incorporate. Set aside.
For the pancakes:
1. Combine the milk and vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at least 5 minutes.
2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground espresso beans, cinnamon, ground ginger, cardamom, nutmeg and cloves. Add the curdled milk, maple syrup, melted butter and vanilla extract. Stir gently to combine, taking care not to over mix.
3. Heat a large cast iron or nonstick skillet or griddle over medium heat. Brush the pan with melted butter. Drop 1/3 cup measures of the pancake batter into the pan. Allow the first side to cook for 1 to 1-½ minutes, or until bubbles pop on the surface and the edges appear dry and lightly browned. Flip the pancakes over and cook for another minute. Remove pancakes from the skillet and keep warm. Repeat with the remaining batter.
4. Serve pancakes with lots of butter, spiced caramel sauce or maple syrup. Yum!
Recipe adapted from The First Mess and Foods of Our Lives.
