Over The Top Butter Scotch Pancakes
Being huge butterscotch fans, we were immediately drawn to this recipe. Too sweet for breakfast? Try these after a long night of dancing when you are craving sweets and carbs. Or, go traditional and prepare for a brunch. The dark brown sugar caramel and bittersweet chocolate make these special – don’t use just semisweet; it will be too sweet. Not the time to cut corners – go all out. This is from brothers Max and Eli Sussman and their book Classic Recipes for Modern People. The book is packed with over 75 recipes that reimagine classic dishes from their childhood and covers savory and sweet. Also check out their Chocolate Cake with Strawberry Lava.
Excerpted with permission. Classic Recipes for Modern Peopleby Max and Eli Sussman. Published by Weldon Owens, 2015. Photos by Erin Kunkel.
You’ve got a lame box of pancake mix sitting in the cupboard. And you could use that and be left totally unsatisfied and underwhelmed. Or you could make these pancakes. There is butterscotch in and on these pancakes. In. And on. Take a moment . . . we knew you’d come around once you got all the facts.
- 4 Tbsp (2 oz/60 g) unsalted butter
- ½ cup (31/2 oz/105 g) firmly packed dark brown sugar
- 1 cup (8 fl oz/250 ml) heavy cream
- ½ tsp kosher salt
- 1 tsp pure vanilla extract
- 11/2 cups (71/2 oz/235 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs, separated
- 1 cup (8 fl oz/250 ml) whole milk
- 1 cup (8 fl oz/250 ml) butterscotch sauce (recipe above)
- Up to 4 Tbsp (2 oz/60 g) unsalted butter
- ½ cup (3 oz/90 g) bittersweet chocolate chips or chopped bittersweet chocolate
- To make the butterscotch sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar, cream, and salt and whisk until well blended. Bring to a very gentle simmer and cook, whisking occasionally, until the sugar is completely dissolved and is bubbling, about 5 minutes. Remove from the heat and let cool. Add the vanilla and stir to combine.
- To make the pancakes, in a large bowl, whisk together the flour, baking powder, and salt.
- In a bowl, using a whisk or an electric mixer, whip the egg whites until soft peaks form.
- In another bowl, whisk together the milk, egg yolks, and butterscotch sauce. Pour the milk mixture over the flour mixture and fold to combine partially. Fold in the egg whites just until no visible flour remains; the mixture will still be lumpy.
- In a large nonstick frying pan, melt 1 tablespoon butter over medium heat. Pour in 1⁄3 cup (3 fl oz/80 ml) batter for each pancake and sprinkle 1—2 teaspoons chocolate chips on top. Cook until bubbles form on the top, 2—3 minutes. Flip the pancakes and cook until golden on the bottom, about 2 minutes longer. Transfer the pancakes to a platter and keep warm in the oven. Repeat to cook the remaining pancakes, adding more butter as needed.
- Serve the pancakes with the remaining butterscotch sauce.