Chocolate Chip Pancakes With Cinnamon Honey Syrup Food

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP

Steps:

• For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
• For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
• Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
• Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
• To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

LIGHTER CHOCOLATE CHIP PANCAKES

Steps:

• Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

CHOCOLATE CHIP PANCAKES WITH CINNAMON CREAM

Steps:

• Preheat griddle to 350°F
• In a large bowl, combine flour, sugar, baking powder, and salt.
• In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
• In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff.
• Gently fold into batter.
• Gently fold in chocolate morsels.
• Melt 2 tablespoons butter on hot griddle.
• Ladle about 1/4-cup batter for each pancake onto hot griddle.
• Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.
• Turn and cook the other side.
• Repeat procedure with remaining 2 tablespoons butter and remaining batter.
• For the Cinnamon Cream:.
• In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened.
• Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form.
• Cover and chill.
• Serve pancakes with Cinnamon Cream and maple syrup.