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Caramel Cake Pancakes

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 40 mins
Yield Makes about 15 pancakes
If you're a fan of caramel cake, then you'll love our Caramel Cake Pancakes. We complete these over-the-top pancakes with Caramel Syrup.

Ingredients

  • 2 cups self-rising flour
  • 1/2 cup sugar
  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • Caramel Syrup

How to Make It

  1. Whisk together first 2 ingredients in a large bowl. Whisk together milk and next 3 ingredients in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Caramel Syrup.

  2. Note: When using a griddle, heat it to 350°.

  3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.