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Prep Time: 5 minutes
Cook Time: 15 minutes
Stacked and filled with freshly whipped cream, these pancakes are drizzled with maple syrup and sprinkled with pralines. They make a wonderful treat for breakfast or brunch.
- Printer Friendly Version
- 2 eggs
- 2 cups all-purpose flour, sifted
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil
- 1 cup chopped pralines, plus more for serving
- Whipped cream for serving
- Maple syrup for serving
- Pralines >
Directions:In a large bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of stack-and-fill pancake molds with vegetable oil. Set the molds on the griddle and heat until hot.
Pour 1/2 cup batter into the large mold, 1/3 cup into the medium mold and 1/4 cup into the small mold. Top each pancake with up to 1 Tbs. chopped pralines. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Repeat with the remaining batter.
Stack the pancakes and fill with whipped cream. Sprinkle with pralines and serve with maple syrup. Makes 15 pancakes (5 of each shape).