Chocolate Pancakes with Nutty, Maple-Brown-Butter Syrup

We had the most loverly Sunday morning breakfast on the patio. Steaming coffee, warm sunshine, and the smell and taste of chocolate, maple and cinnamon. It was perfect. As in *heavenly perfection*.

Do I really need to say more? I mean, just look at those photos! They speak for themselves!

Nevertheless, I shall elaborate…

Yummy chocolate pancakes, drizzled (like there’s no tomorrow) with a seductive nutty, maple-brown-butter syrup. That may be a mouthful to say but WHOA, *I’m shouting*,  Dee-vine!  Go on, pour it on everything in sight, it’s perfectly normal -I did.

Pancakes just don’t get any better than this, unless…..

 

Unless, there’s something snuggled up beside them (it’s not in the picture cause I snarfed mine straight away).

Baaacon….drizzled. with. syrup. All sweet and salty (squeal!!). Know what?

1. Bacon and I are lovers.

2. Bacon makes me stupidly happy.

3. I’m not allowed to cook the bacon.

What I mean to say is… okay, I have been known to eat waaay too much bacon from time to time. Maybe once it may have even concerned onlookers. But it is a bit extreme to be banned from cooking bacon in my own home because some people say I eat it half of it while I’m cooking it and everyone gets mad. Such exaggerators! Half, as if!

The fact that I only snarfed my own portion shows I’ve totally got that under control these days and there’s no cause for concern anymore. I can be trusted with the bacon people! Time to call off the Bacon Warden and get over yourselves now, move on with life. Pshhh.

What a bad wrap! For the record, I can say with certainty, I am fully rehabilitated and bacon trustworthy. Honest.

Make sure you get your fair share of bacon with these pancakes, it’s a matter of life or death, apparently.

 

Chocolate Pancakes with Nutty, Maple-Brown-Butter Syrup

Ingredients for Pancakes:
2 cups all purpose flour
1 cup wholemeal flour
3/4 cup sugar -less if you prefer
2 tablespoons baking powder
1/3 cup chocolate milk powder or 4-6 teaspoons of cocoa powder. I wanted a light chocolate flavour so adjust this to your liking.
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup chopped pecans -I used walnuts. Optional.
2 eggs
1 1/2 cups milk or as needed to thin batter
1 teaspoon vanilla

Ingredients for Syrup:
1/2 cup unsalted butter
1 cup light brown sugar
1/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 cup cream cheese
1/3 cup roughly chopped walnuts

To Make the Pancakes:
Mix all dry ingredients together. Add all remaining pancake ingredients and stir until just blended.

Preheat a non-stick pan until sizzling hot (a drop of water will “dance” on the surface). Reduce heat to low. Brush lightly with oil or butter.

Pour pancake batter onto hot pan and cook pancakes until bubbles begin to form along edges. Flip and cook other side. When lightly browned on both sides, remove pancake. Keep warm until ready to serve.

To Make the Syrup:
In another frying pan, add brown sugar, cinnamon, and butter and bring to a slight boil for one minute. Remove from the heat and add the maple syrup, vanilla, cream cheese and walnuts and stir to melt the cream cheese. Serve with pancakes.

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