Caramel Praline Pancakes

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.


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