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Breakfast / Brunch

Pretzel Pancakes

Rise & dine — whether it's a special occasion or a lazy weekend morning, how do you start the day — sweet or hearty? This breakfast treat will satisfy both. It's definitely the best part of waking up. This recipe for Pretzel Pancakes is a simple twist on a breakfast staple. But because the pretzels are crushed and mixed into the batter, they need a little time to absorb the milk and buttermilk so the pancakes won’t come off the griddle gummy on the inside. And give maple syrup the morning off, instead, top these flapjacks with purchased warm caramel and white chocolate sauces for a satisfying union of sweet and salty.

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Ingredients

WHISK:

WHIP:

WHISK:

Any pretzel works in these pancakes, but the finer texture of the small twists more easily absorbs liquids.

Instructions

Whisk together ¼ cup crushed pretzels, flour, sugar, baking powder, and salt.

Whip egg white in another bowl to soft peaks using a hand mixer on medium speed.

Whisk together egg yolk, milk, and buttermilk in a third bowl until frothy; stir into dry ingredients just until ingredients are moistened. (Small lumps are OK.) Let batter stand 10 minutes. Fold in whipped egg white, stopping when thin, white streaks still remain in batter.

Heat a griddle or nonstick skillet over medium. Brush griddle with a thin layer of oil.

For each pancake, pour a scant ⅓- to ½-cup batter onto the griddle; sprinkle with some of the remaining ¼ cup crushed pretzels.

Cook until bubbles form on surface of pancakes, about 2 minutes. Flip pancakes; cook until golden, about 2 minutes more.

Serve pancakes with your favorite warmed caramel and white chocolate sauces for a sweet and salty bite.

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Nutritional Facts

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