Caramel Whipped Cream
1 C. heavy cream
1/3 C. caramel ice cream topping
Mix together in a chilled bowl. Whip with a mixer until stiff peaks form. Cover
and chill until needed, up to 1 hour.
Caramel Praline Pancakes
2 C. flour
1/4 C. brown sugar
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 beaten eggs
2 2/3 C. buttermilk
2 T. oil
1 C. chopped toasted pecans
In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda
and salt. Stir to blend well. Add eggs, buttermilk and oil. Stir until blended.
Stir in pecans.
Heat a lightly greased griddle over medium heat.
Pour 1/4 C. batter onto griddle. Cook until golden, turning to cook second side
when pancakes have a bubbly surface.
Serve with Caramel Whipped Cream.
Makes about 20 pancakes.