WARNING: Health nuts should close the page right now. This is truly rich and decadent and may be your only meal for a few days ;). (Kidding about a few days, but one day should be fine hehe).
These pancakes have been haunting me since I ate them back in October. It is funny how you can think of a food and want it so badly but you are scared to make it. That is because you fear it will not live up to the expectations you had of it. I mean these Bongo Room delights changed my entire perspective on pancakes. I was never a fan of pancakes. I would not make them on my own. Okay, fine if you offered me some I would not say no and probably finish my plate and then take seconds. But, these pancakes were so decadent and the perfect combination of flavors; sweet and salty, my favorite pairing for desserts. My husband always makes fun of me, “There you go again adding you fleur de blah blah into the dessert.” I am not being pretentious about it, believe me, I shudder when I hear food snobs. I simply like the roundness and that zing salt adds to sweet dishes. The pretzels also add a great textural and salty element. I love the CRUNCH!
Also, I did not have a pancake recipe in my repertoire so I put my faith into an Allrecipes recipe. Now, I am officially a pancake fan with or with out the over the top white chocolate and caramel toppings! This recipe yielded such fluffy, airy, and cloud-like pancakes that I converted without a fight. I would eat these plain!
My next mission is to go to the Clinton Street Baking Company in Manhattan for their famous pancakes. My sister did not speak to me for a few days after I went to Manhattan a few months ago and did not stop there. See how passionate we are about food. 🙂
White Chocolate Caramel Pretzel Pancakes inspired by The Bongo Room (Chicago)
Pancake recipe from here.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup of crushed pretzels
1 teaspoon pure vanilla extract
2 tablespoons butter, melted
Mix together the milk and the vinegar in a small bowl and set aside for 5-10 minutes, so that the milk sours. Meanwhile, combine all the dry ingredients into a bowl. After the milk has soured, pour it into the dry ingredients and also add the egg and the vanilla extract. Whisk together all the ingredients until they form a smooth batter. Mix in the crushed pretzels. Heat a frying pan or griddle on medium-low heat with some butter or oil. Take 1/4 cup fulls of the batter and cook on a frying pan or griddle until cooked on both sides, flip when the top of the pancake is covered in bubbles, about 2 minutes per side.
Serve with warm caramel sauce and white chocolate sauce and garnish with crushed pretzel pieces and confectioner’s sugar.
I used Ina Garten’s caramel sauce recipe and added 1/4 teaspoon of fleur de sel and 1 tablespoon of butter at the end. If you can find a good quality store-made caramel sauce go ahead and use it. For me, making caramel is daunting and not something I enjoy. Ina’s recipe is pretty good, but a bit stressful.
For the white chocolate sauce, simply take 6 ounces of good quality white chocolate (I used Callebaut, if you can find Valrhona Ivoire that would be great as well), 1/4 cup of milk, 1 teaspoon of vanilla extract and melt over a double boiler until smooth.