Caramel Praline Pancakes Recipe
Servings: 1
Ingredients
- 20 x pancakes
- 1 x recipe caramel whipped cream (recipe follows) (1 c. whipping cream ( 1/4 c. caramel ice cream topping
- 2 c. all-purpose flour
- 1/4 c. packed brown sugar
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1/4 tsp salt
- 2 x beaten Large eggs
- 2 1/3 c. buttermilk
- 2 Tbsp. veg. oil
- 1 c. minced, toasted pecans
Directions
- Caramel whipped cream: In a chilled mixing bowl, combine 1 c. whipping cream and 1/4 c. caramel ice cream topping. Using chilled beaters, beat with electric mixer on high speed till stiff peaks form. Cover and refrigeratetill needed, up to an hour.
- For pancakes: In a large mixing bowl, stir together flour, brown sugar, baking pwdr, baking soda and salt. In a medium mixing bowl, combine Large eggs, buttermilk and veg. oil. Add in all at once to flour mix. Stir till blended, but still slightly lumpy. Stir in pecans.
- Heat a lightly greased griddle over medium heat till a drop of water sizzles.
- For each pancake, pour about 1/4 c. batter onto griddle. Cook till golden brown, turning to cook second side when pancake has bubbly surface and slightly dry edges. Serve with caramel whipped cream.
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