Chocolate Pancakes with Bourbon Whipped Cream Recipe c/o Fairfield County Chef's Table

Amy Kundrat May 14, 2014

Each week we will be bringing you a recipe from one of the restaurant's featured in Fairfield County Chef's Table. We are excited to kick it off with this beautiful stack of pancakes from one of our favorite brunch (and now dinner spots) Sugar & Olives in Norwalk. To sweeten this post, we have invited owner Jen Balin and Chef Jon Vaast to share some of their pancakes at our Westport book signing this Saturday.

Sugar & Olives

21 Lois Street, Norwalk, CT 06851 | (203) 454-3663 | sugarandolives.com

Owner/Chef: Jen Balin and Chef: Jon Vaast

Chocolate Pancakes with Bourbon Whipped Cream Recipe

(Serves 6–8)

For the dry ingredients:

3 cups all-purpose flour
1 cup white whole wheat flour
1 cup cocoa powder
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
11/2 teaspoons salt

For the wet ingredients:

6 eggs
2 cups whole milk
1 cup buttermilk
1/2 cup sour cream
1/2 cup canola oil
1/4 cup best-quality grade B maple syrup

For the bourbon whipped cream:

1–2 tablespoons bourbon, or to taste
1 cup whipped cream
Confectioners’ sugar for garnish

To make the pancakes:Whisk together all the dry ingredients in a large bowl and then run it through a sifter. Set aside.

Combine all the wet ingredients in a blender and pulse for two 5-second intervals.

Pour the wet into the dry ingredients and mix well. Transfer this gorgeous batter into a pitcher and chill overnight; a pretty batter needs a night’s rest.

Preheat oven to 350°F.

Heat up a 6-inch ovenproof skillet (NOT a nonstick skillet) for 3 minutes, then remove it from the heat and spray it with cooking spray. Return to the heat for another minute, pour in some batter (enough to fill up the pan’s diameter less than halfway), let it sit on a medium heat for 2 minutes.

Transfer the pan into the preheated oven and bake for 12–15 minutes. Using a pot holder, remove the pan and, using a metal spatula, flip over your prize. Return to the oven and continue to bake for 5–6 minutes or until firm and puffy.

To make bourbon whipped cream: Combine whipped cream with bourbon.

To serve: Plate pancakes and sprinkle with confectioners’ sugar