Caramel Praline Pancakes
Caramel Whipped Cream, recipe follows
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
2-2/3 cups buttermilk
2 tablespoons cooking oil
1 cup chopped, toasted pecans
1/4 cup packed brown sugar
Prepare Caramel Whipped Cream.
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 until
blended, but still slightly lumpy. Stir in pecans.
Heat a lightly greased griddle over medium heat until a drop
of water sizzles.
For each pancake, pour about 1/4 cup batter onto griddle. Cook until golden,
turning to cook second sides when pancakes have bubbly surfaces and slightly dry
edges. Serve with Caramel Whipped Cream. Makes 20 pancakes.
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 until stiff peaks form. Cover and chill until needed, up to
Makes about 2 cups.