Snow Days with Chocolate Pancakes and Caramel Maple Sauce
I grew up with six months of snow. And boy if we didn’t build some epic snow forts. However, here in the south my kids are lucky if they get one good snow day a year. This week my enthusiastic children were treated to perfect snowman snow and almost a week off school.
They didn’t waste a minute of the wonder. They were out in the snow as much as possible. Without the hustle and bustle of school, and with cheeks and hands that needed warming, it was the perfect timing for Hot Chocolate breaks and big family breakfasts.
I am pretty sure I just moved up several rungs of the breakfast guru ladder with this recipe. You would think these would be over-the-top-sticky-sweet, but they are not! The natural bitterness of cocoa creates a perfect equilibrium with the creamy syrup. My goodness. Snow or no snow, I hope you try out these chocolate pancakes (and don’t skimp on the syrup when you do).
The recipe for Chocolate Pancakes with Caramel Maple Sauce that you have been waiting for your whole life and didn’t even know it:
First thing to do is combine all of your dry ingredients: flour, cocoa, white sugar, salt, baking powder and sugar.
When you are measuring your flour, do not scoop your measuring cup into the bag. Instead, use a spoon and scoop the flour into the measuring cup and then level off with a knife. This will prevent a dense pancake.
Once you have all of the dry ingredients in a mixing bowl, use a whisk to break up the lumps and to make sure you have nice, fluffy flour. Lumps will cause over beating once you add the wet ingredients. A few whisks of the dry stuff is well worth the thirty seconds it takes.
Now melt the better and set aside for a minute. In a large glass measuring cup add the milk. In the same measuring cup, add the eggs and vanilla. (This is to save you from another dirty bowl, if you don’t have a large glass measuring cup then measure and pour the all the wet ingredients into a small mixing bowl.) Whisk to break up the eggs. Now pour the melted butter and wet ingredients into the flour mixture.
Here is the secret to perfect homemade pancakes: don’t over-mix. Over mixing will make a rubbery pancake. As long as you don’t beat the life out of your batter, your pancakes will be perfect every time. Mix everything together until well blended and you are ready for the griddle.
With a grill at med-high heat, ladle your batter and watch for when the edges start to bubble and dry like in the picture above. If you flip the pancake and there are burnt edges — turn the heat down a bit. If you flip the cakes and they are very pale — kick up the heat a bit.
Now for the sauce
So Easy. All you need is sweetened condensed milk, heavy whipping cream, vanilla extract, and maple imitation extract (using real maple syrup would add too much sweetness, and water, and not enough flavor). Whisk it all together and drizzle, drizzle, and drizzle some more. One of my six year-olds even started drizzling it on her sausage and eggs. I cannot attest to the tastiness of that decision because I did not join her in this indulgence.
I used the left over whipping cream and whipped it. Because, what’s snow day pancakes without whipped cream on top?
If it’s snowy or sunny in your speck of earth, enjoy these pancakes and think of me.
PS Please don’t forget to rate the recipe card below!