Ingredients
- Pancakes:
- 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:
- 1/2 cup packed light brown sugar
- 2 T. water
- 1/2 cup heavy cream
- 1 T. unsalted butter
- White Chocolate Sauce:
- 1 cup heavy cream
- 2 egg yolks, beaten
- 4 oz. white chocolate, finely chopped
Preparation
Step 1
Pancakes:
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:
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.
White Chocolate Sauce:
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.