The good folks at Sam Adams passed along this recipe to another NewsOK blogger, the Food Dude, who passed it along to me. If you’re looking to add a little twist to your holiday breakfast offerings, you can try this recipe created by Sam Adams chef partner David Burke.
Samuel Adams Chocolate Bock Heath Bar Crunch Pancakes with Whip Cream
-2 cups buttermilk
-¼ cup Samuel Adams Chocolate Bock
-¼ cup melted unsalted butter
-3 large eggs, separated
-2 ¼ cups all-purpose flour
-¼ cup sugar
-2 tsp baking powder
-¾ tsp baking powder
-½ tsp salt-3 heath bars, crushed
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Set aside. In a medium mixing bowl, beat together the buttermilk, Samuel Adams Chocolate Bock, and melted butter. When they are well combined, whisk in the egg yolks. Set aside. Combine the flour, sugar, baking powder, baking soda, and salt in another mixing bowl. Set aside.Using an electric mixer, beat the egg whites until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix them together to just blend. Do not overbeat. Add in the crushed heath bar. Using a rubber spatula, gently fold in the egg whites to just incorporate. Heat a nonstick griddle over medium heat. Spoon the batter, about ¼ cup at a time, onto the hot griddle to make neat circles. Cook it for about 3 minutes, or until the top is filled with bursting bubbles and the bottom is golden. Turn and cook the remaining side. Place the cooked pancakes on the prepared baking sheet and into the preheated oven to keep them warm while you continue making pancakes.
For the cream:
-1c heavy cream
-1T chocolate sauce
-1T caramel sauce
Combine the three ingredients and whip to stiff peaks.
Serve hot, three per person.