Print
Email
Add a photoServings: 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
