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For the caramel sauce:
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1. Place the sugar in a medium-sized heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts. This will take a few minutes.
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2. Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is added and completely melted. Wait about 3 seconds and then slowly add the cream. Whisk as you add until the mixture is smooth and creamy. Remove pan from heat.
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3. Add the salt and spices and whisk again a couple times just to incorporate. Set aside.
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For the pancakes:
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1. Combine the milk and vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at least 5 minutes.
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2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground espresso beans, cinnamon, ground ginger, cardamom, nutmeg and cloves. Add the curdled milk, maple syrup, melted butter and vanilla extract. Stir gently to combine, taking care not to over mix.
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3. Heat a large cast iron or nonstick skillet or griddle over medium heat. Brush the pan with melted butter. Drop 1/3 cup measures of the pancake batter into the pan. Allow the first side to cook for 1 to 1-1/2 minutes, or until bubbles pop on the surface and the edges appear dry and lightly browned. Flip the pancakes over and cook for another minute. Remove pancakes from the skillet and keep warm. Repeat with the remaining batter.
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4. Serve pancakes with lots of butter, spiced caramel sauce or maple syrup. Yum!
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Recipe adapted from The First Mess and Foods of Our Lives.
