Pancakes with chocolate chips and pistachios in honey-caramel syrup with salt

Ingredients:

Honey-caramel syrup with salt

• 1.5 cups clover honey
• 0.5 cups heavy cream
• 2 tablespoons unsalted butter, cut into pieces
• 1 tsp vanilla extract
• 1 tbsp bourbon
• 1/4 teaspoon coarse salt or coarse sea salt
• Special equipment: caramel thermometer

Pancakes with chocolate chips and pistachios

• 1 and 3/4 cups premium flour
• 2 and 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled, plus extra for frying
• 2 tablespoons clover honey
• 2 tsp vanilla extract
• 1 teaspoon finely grated orange zest + extra for garnish
• 1.5–1 and 3/4 cups of sour milk or kefir
• 3/4 cup toasted pistachios, coarsely chopped
• 90 g semi-sweet chocolate, finely chopped
• Powdered sugar for sprinkling
• Fresh mint leaves for garnish
• Pomegranate seeds for garnish

Preparation:

1. Syrup:
   
   Combine the honey and cream in a deep saucepan. Bring to a boil and heat, swirling occasionally, to 115°C (230°F). Remove from heat, add the butter and vanilla, and stir until smooth, then add the bourbon and salt. Let cool until the syrup is lukewarm. This syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before serving.
2. Pancakes:
   
   In a medium bowl, combine the flour, baking powder, and salt. Whisk the eggs in a large bowl until smooth, then combine with the melted butter, honey, vanilla, orange zest, and 1.5 cups of sour milk. Fold the liquid mixture into the flour mixture. If the batter seems too thick, add a little more sour milk. Cover and let sit at room temperature for at least 15 minutes, but no more than 1 hour. Stir in the pistachios and chocolate.
3. Place a baking sheet with a rack in the oven; preheat the oven to 95°C.
4. Heat a nonstick skillet over medium heat and grease with butter. Drop about 1/4 cup of batter onto each pancake and cook until the bottom is deep golden brown and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the other side, about 2 minutes more. Return the cooked pancakes to the oven to keep warm, and repeat with the remaining batter.
5. For serving:
   
   Place about 3 pancakes on each plate, drizzle with a little syrup, dust with powdered sugar, and garnish with mint, orange zest, and pomegranate seeds. Serve hot.