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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Caramel Syrup: Heat Sugar in medium skillet over medium heat until it begins to melt and turn golden, 10 to 12 minutes.
  2. Continue to cook, stirring constantly, until Sugar caramelizes. Carefully stir in water; stir to dissolve lumps. Remove from heat and add vanilla. Set aside.
  3. Praline Pancakes: Combine milk, butter, egg yolks, brandy, vanilla, flour, Sugar, baking powder, salt and cinnamon in large bowl; beat well.
  4. Stir in rice and pecans. Pour 2 tablespoons batter for each pancake into greased griddle or skillet. Cook until top is bubbly and underside is lightly browned, about 1 minute.
  5. Turn pancakes and lightly brown other side. Serve warm, drizzled with Caramel Syrup.
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