I am not a pancake fan, but these were out of this world. The above picture is of the Caramel White Chocolate Pretzel Pancakes from Bongo Room in Chicago. I went for brunch there with my sister and husband. My sister had been raving about this place for brunch. There were so many places we wanted to try out but only had one short weekend to do it. So, the Bongo Room was a must.
Usually, I like eggs and savory dishes for breakfast. But, my sister assured me that I wouldn’t regret the pancakes. And boy was she right. One bite of these and I don’t even have words to describe it! I want to try to make these. If any one has any ideas on how to get the pancake just perfect and the sauces just right please let me know! This is my next mission! Also, if anyone will be in Chicago you must make a stop for brunch at the Bongo Room!
50 E Roosevelt Rd, Chicago, IL
(312) 291-0100
for the love of yum 
Bongo Room is my favorite brunch spot ! Now Ive got the craving for those pancakes.
I wish I lived in Chicago just for its food!
They are so yummy ! one of many reasons that make me wish i was in chicago right now 😉
hehe yes one of the many reasons!
Pretzel Pancakes with White Chocolate and Caramel Sauces
1/2 cup crushed pretzels, divided (1 heaping cup or 25 tiny pretzel twists)
3/4 cup flour
1 T. sugar
1 t. baking powder
1/2 t. kosher salt
1 egg, separated
3/4 cup milk
1/4 cup buttermilk
Vegetable oil
Caramel sauce, recipe follows
White chocolate sauce, recipe follows
Whisk together 1/4 cup crushed pretzels, flour, sugar, baking powder and salt in bowl. set aside. Using hand mixer, on medium speed, whip egg white in bowl to soft peaks. set aside. Whisk together egg yolk, milk and buttermilk in a bowl until frothy. Stir into dry ingredients only until ingredients are moistened. Small lumps are OK. Let batter stand for 10 minutes. Fold in whipped egg white, stopping when thin, white streaks still remain in batter. Heat griddle or nonstick skillet over medium heat. Brush griddle with thin layer of oil. For each pancake, pour a scant 1/3 to 1/2 cup batter onto griddle; sprinkle each pancake with some of the remaining crushed pretzels. Cook until bubbles form on surface of pancakes, about 2 minutes. Flip pancakes. Cook until golden, about 2 minutes more.
Caramel Sauce:
1/2 cup packed light brown sugar
2 T. water
1/2 cup heavy cream
1 T. unsalted butter
Boil brown sugar and water in small pan 5 minutes, gently swirling occasionally to prevent scorching. Whisk in cream. Mixture will bubble furiously and begin to harden into candy like pieces; keep whisking and it will melt again. boil mixture 2 minute more, then whisk in butter until melted. Set caramel sauce aside. Keep warm. Note: Using along handled whisk to stir cream into the boiling mixture keeps your hands safely away from the sputtering.
White Chocolate Sauce:
1 cup heavy cream
2 egg yolks, beaten
4 oz. white chocolate, finely chopped
Bring cream to a simmer in small pan over medium heat. Whisk a little of the hot cream into the egg yolks, then return yolk mixture to simmering cream. Continue cooking and whisking until sauce thickens and coats the back of a spoon. Remove sauce from heat. Stir in white chocolate until melted. Set white chocolate sauce aside; keep it warm.
Makes 4 to 6 pancakes, 1 cup each of caramel and white sauces.
Source: Cuisine at Home