Caramel Latte Pancakes – not a morning person? Not a problem!

On the weekends, The Boyfriend and I like to start our mornings with a cup of coffee and pastries from the very wonderful and oh-so-local Zingerman’s. It’s a special treat we like to get, even though there’s always coffee and sweets at home – we’re spoiled that way.

This particular weekend morning, however, I woke up feeling inspired. Perhaps I’d been dreaming of last weeks’ Cinnamon Buns, because I had caramel on the brain. The regular morning cup of joe would not due, this time.

Before I knew what was happening I was in the kitchen, spilling flour and brown sugar everywhere and generally making a mess of things. This is why I rarely cook in the morning – I need my coffee first! – but the caffeine was coming… I just had to be patient.

About twenty minutes later, all my desires were met. Breakfast, my morning coffee, and sweet-as-can-be caramel, all in one bite.

I quickly woke The Boyfriend to show him my latest and greatest. He was skeptical at first – espresso pancakes? – but after one bite gave a big thumbs up of approval. Proud as a peacock, I was! And just a little bit wired, too.

Caramel Latte Pancakes
(Makes 10-12 pancakes)

3 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3 cups buttermilk
2 large eggs
1/2 cup espresso or strong brewed coffee
1/2 cup dark brown sugar
1/2 cup heavy cream (or half and half)
4 TBSP unsalted butter
1 TBSP espresso powder

For the caramel sauce:
2 TBSP unsalted butter
1/2 cup brown sugar
1/4 cup golden, brown rice, or corn syrup
1/2 cup heavy cream (or half and half)
2 tsp. vanilla extract

Method:
In a large bowl, whisk together the flour, baking powder/soda, and salt. Set aside.
In a small bowl, whisk together the buttermilk and eggs. Set aside.
In a pot on the stove, combine butter, brown sugar, brewed coffee, and the espresso powder. Cook over medium heat, stirring frequently, until the sugar has completely dissolved. Stir in the heavy cream and remove from heat.
Add the buttermilk/eggs to the pot, then pour the wet ingredients into the bowl with the dry. Stir together just until all of the dry is incorporated – don’t worry about lumps in the batter.

Heat a skillet or griddle over medium heat, grease lightly, and pour/ladle the batter. Cook for 2-3 minutes per side, or until browned. You know they’re ready to flip when bubbles appear and then break on the surface, and the edges begin to dry slightly.

For the caramel sauce:
While the pancakes are cooking, heat a pot over medium.
Add the butter, brown sugar, and syrup. Let this come to a bubble, stirring occasionally, until all of the sugar has dissolved. Remove from the heat and stir in the heavy cream and vanilla extract. Serve warm.

I suspect leftovers can be kept in a jar or airtight container in the fridge for up to two weeks – but I didn’t have any leftovers to test. And I doubt you will, either.