Best Honey Chocolate Syrup Recipes
CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened. Fold in chocolate chips. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., Combine the syrup ingredients and microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.
Nutrition Facts : Calories 702 calories, Fat 33g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1003mg sodium, Carbohydrate 99g carbohydrate (64g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP
Steps:
- For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
- For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
- Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
- Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
- To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.
CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP
Steps:
- In a bowl,combine 1st four ingredients. Combine next 3 ingredients;add to dry ingredients & mix well. Stir in chocolate chips.
- Pour 1/4 cup batter on a lightly greased HOT griddle. Turn when bubbles form on top. Cook until second side is golden brown. Keep warm.
- Combine syrup ingredients in a 2 cup microwavable safe bowl. Microwave,uncovered,on high until butter is melted and syrup is hot,stirring occasionally. Serve with pancakes
HONEY CHOCOLATE SYRUP
An easy chocolate topping recipe without dairy! This is lovely in your coffee and can be used as a topping for ice cream or pound cake. An old recipe I found and updated. Servings are approximate. Store in the refrigerator.
Provided by Kats Mom
Categories Sauces
Time 10m
Yield 1 1/2 cup, 24 serving(s)
Number Of Ingredients 6
Steps:
- Pour the boiling water over sugar and cocoa, stir until smooth (I use my handheld blender).
- Stir in honey, salt and vanilla extract.
Nutrition Facts : Calories 33.2, Fat 0.1, SaturatedFat 0.1, Sodium 7, Carbohydrate 8.8, Fiber 0.3, Sugar 8.3, Protein 0.2
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