Posts Tagged ‘Hodgdon Island Inn Innkeeper Pamela Byrne Riley’

HODGDON ISLAND INN INNKEEPER SHARES FAVORITE FAT TUESDAY RECIPE

March 5th, 2014 by richard-pamela-riley

CARAMEL CAKE PANCAKES

Caramel Cake Pancakes with Caramel Sauce

Caramel Cake Pancakes with Caramel Sauce

Makes about 15 pancakes

 

INGREDIENTS:

2 cups self-rising flour

½ cup sugar

1 cup milk

2 large eggs

3 TBS butter, melted

2 tsp vanilla extract

Caramel Syrup

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.

Caramel Syrup:

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.