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| 1 Cup | Whipping Cream |
| 1/4 Cup | Caramel Ice Cream Topping |
| 2 Cups | All-Purpose Flour |
| 1/4 Cup | Packed Brown Sugar |
| 2 Tsp. | Baking Powder |
| 1 Tsp. | Baking Soda |
| 1/4 Tsp. | Salt |
| 2 | Eggs, beaten |
| 2 2/3 Cups | Buttermilk |
| 2 Tbsp. | Cooking Oil |
| 1 Cup | Toasted Pecans, chopped |
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| 1. |
Prepare Caramel Whipped Cream*. |
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| 2. |
For pancakes: In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda and salt. In a medium mixing bowl, combine eggs, buttermilk and cooking oil. Add all at once to flour mixture. Stir till blended, but still slightly lumpy. Stir in pecans. |
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| 3. |
Heat a lightly greased griddle over medium heat till a drop of water sizzles. |
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| 4. |
For each pancake, pour about 1/4 cup batter onto griddle. Cook till golden, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Caramel Whipped Cream. |
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| 5. |
*Caramel Whipped Cream: In a chilled mixing bowl, combine 1 cup whipping cream and 1/4 cup caramel ice cream topping. Using chilled beaters, beat with electric mixer on high speed till stiff peaks form. Cover and chill till needed, up to 1 hour. Makes about 2 cups. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Pancake/Waffle
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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