CARAMEL CAKE PANCAKES
Makes about 15 pancakes
2 cups self-rising flour
½ cup sugar
1 cup milk
2 large eggs
3 TBS butter, melted
2 tsp vanilla extract
Whisk together first 2 ingredients in large bowl. Whisk together milk and 3 ingredients in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened. (For tender pancakes, don’t over mix the batter; it should be lumpy)
Heat griddle to 350 degrees.
Pour about ¼ cup batter for each pancake onto hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry. Turn and cook 3 to 4 minutes or until done. Place in single layer on a baking sheet, and keep warm in a 200 degree oven up to 30 minutes.
Melt ½ cup butter in a heavy saucepan over medium heat; add 1 cup sugar and 1 tsp fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add ¾ cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth. Serve immediately, or store in an airtight container in refrigerator up to 1 week. Makes 1¾ cups. To reheat: microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.
December 2012, Southern Living Volume 47.
Tags: Boothbay B&B, Boothbay Bed and Breakfast, Boothbay Maine Bed and Breakfast, Fat Tuesday pancake recipe, Gourmet breakfasts, Hodgdon Island Inn Boothbay Maine, Hodgdon Island Inn Innkeeper Pamela Byrne Riley