Do I have a treat for you! Nutty, wholesome, with a touch of sweetness. No, I am not describing the girl next door. I am talking pancake batter. The thing I do not like about pancakes is they are too heavy. Replacing the flour with ground pretzels leaves a light, slightly nutty, pancake. Serve with a white chocolate vanilla crème and caramel topping and get ready to throw away all other pancake batters.
Prepare the batter:
Using a food processor grind enough unsalted pretzels to make 1 cup of ground pretzel “flour”. Add 1 tablespoon brown sugar, and 2 teaspoons baking powder. Pulse to mix.
In a medium bowl, beat 2 tablespoons melted butter, 1 egg, 1 teaspoon vanilla, and 1½ cups heavy cream. Add the pretzel mixture to the wet mixture and stir to combine.
Grill the Pancakes:
Preheat a griddle until it is nice and hot. Brush griddle with some oil. Pour batter onto griddle and lower heat to medium. This batter will take a few minutes longer to heat than traditional batter, so keep the heat at medium, so you don’t accidentally burn. Slip a pancake turner underneath to check for doneness before flipping. Brown the other side. Note: The pretzel will absorb liquid quickly. You might need to stir in more of the heavy cream if working in batches.
Serve with a white chocolate vanilla crème:
In a double boiler melt 1 cup premium white chocolate chips with 1/2 cup heavy cream stirring constantly until melted. Remove from heat and stir in 1 teaspoon vanilla.
Place a stack of pancakes on a serving plate. Spoon some white chocolate vanilla crème over the stack. Drizzle with caramel syrup (optional).
The nuttier, lighter batter works well with the sweetness of the creme and caramel allowing the flavors to blend beautifully. It isn’t too much of either batter or sweetness. Your world has just been changed! You’re welcome! – Ella💙
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Nutty, wholesome, with a touch of sweetness.
- 1 cup ground no salt pretzels
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 2 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1½ cups heavy cream
Combine ground pretzels, brown sugar, and baking powder in a large bowl.
Using a medium bowl, beat together melted butter, egg, vanilla, and heavy cream.
Stir the wet ingredients into the dry mixture until combined.
Heat a griddle over medium-high heat until hot. Brush griddle with some oil. Pour batter onto skillet and lower the heat to medium. Grill to a golden brown, flip and grill other side, working in batches if needed.
Serve with a white chocolate vanilla crème and drizzled caramel.