BUTTER PECAN PANCAKE ICE CREAM SUNDAE

BUTTER PECAN PANCAKE ICE CREAM SUNDAE

Total time: 56 mins.
Servings: 6

Ingredients

1 cup All Purpose Flour
2 tbsp Sugar
1 tbsp Light Brown Sugar
1 tsp Salt
2 tsp Baking Powder
1 cup Whole Milk
1 Egg
3 tbsp Canola Oil or Butter
½ cup Sugar
¼ cup Maple Syrup
¼ cup Heavy Cream
1 tbsp Unsalted Butter
½ tsp Salt
1 pint Butter Pecan Ice Cream

Directions

INSTRUCTIONS

1

In a medium-sized bowl, whisk together dry ingredients.

2

In a separate, medium-sized bowl, whisk together wet ingredients.

3

Slowly whisk wet ingredients into dry ingredients. Continue whisking until pancake batter is even and smooth.

4

Pour small rounds of batter (use a 1/2 cup measure to keep pancakes evenly sized) into pan. Cook until surface of pancake has some bubbles and a few have burst (1-2 minutes), flip carefully with thin spatula and cook until golden brown on the other side (1-2 minutes).

5

Transfer pancake to baking sheet or plate; cover loosely to keep pancakes warm as you prepare the remaining batter.

6

For salted maple caramel: in medium-sized saucepan with a heat-safe spatula or wooden spoon, pour in sugar and stir on medium heat. The sugar will begin to melt away, liquefy and start browning at the edges of the pan. Continue stirring the sugar around the pan to evenly distribute the heat and colored sugar for 2-3 minutes.

7

When the sugar has fully and evenly taken on a nice, mellow brown caramel color, take it off the heat and add the maple syrup, heavy cream, butter and salt. The mixture will expand, and spit up or release heat so stand back.

8

Back on a medium low heat, continue stirring the mixture until all ingredients are dissolved and mixture is smooth. Transfer to a heat-safe container and allow to cool at room temperature for two hours or in the fridge for at least an hour. You can store it up to a month in a sealed container.

9

Assemble your sundaes however you see fit. One option is standing a pancake up on its side in a sundae glass, scooping the Häagen-Dazs® butter pecan ice cream in the center and drizzling the salted maple caramel on top of both. Or play up the breakfast inspiration angle and create a short stack of pancakes with scoops of Häagen-Dazs® butter pecan ice cream and salted maple caramel layered between each.

Tips

TURN LEFTOVERS INTO OVERNIGHT LAYER CAKE

If you want to try something completely new, make an ice cream layer cake. Grab an extra carton of butter pecan ice cream. Layer pancakes with scooped ice cream and spread layers of ice cream and salted maple caramel. Freeze overnight, then slice.

Nutrition information

Amount
% DV
Calories
551.13
27
%
Protein
8.42g
5
%
Cholesterol
115.98mg
Carbohydrates
73.61g
53
%
Sugars
54.48g
Fiber
1.26g
Sodium
678.1mg
Fats
26.12g
42
%
Saturated Fats
13.59g

    Ingredients

    1 cup All Purpose Flour
    2 tbsp Sugar
    1 tbsp Light Brown Sugar
    1 tsp Salt
    2 tsp Baking Powder
    1 cup Whole Milk
    1 Egg
    3 tbsp Canola Oil or Butter
    ½ cup Sugar
    ¼ cup Maple Syrup
    ¼ cup Heavy Cream
    1 tbsp Unsalted Butter
    ½ tsp Salt
    1 pint Butter Pecan Ice Cream

    Directions

    INSTRUCTIONS

    1

    In a medium-sized bowl, whisk together dry ingredients.

    2

    In a separate, medium-sized bowl, whisk together wet ingredients.

    3

    Slowly whisk wet ingredients into dry ingredients. Continue whisking until pancake batter is even and smooth.

    4

    Pour small rounds of batter (use a 1/2 cup measure to keep pancakes evenly sized) into pan. Cook until surface of pancake has some bubbles and a few have burst (1-2 minutes), flip carefully with thin spatula and cook until golden brown on the other side (1-2 minutes).

    5

    Transfer pancake to baking sheet or plate; cover loosely to keep pancakes warm as you prepare the remaining batter.

    6

    For salted maple caramel: in medium-sized saucepan with a heat-safe spatula or wooden spoon, pour in sugar and stir on medium heat. The sugar will begin to melt away, liquefy and start browning at the edges of the pan. Continue stirring the sugar around the pan to evenly distribute the heat and colored sugar for 2-3 minutes.

    7

    When the sugar has fully and evenly taken on a nice, mellow brown caramel color, take it off the heat and add the maple syrup, heavy cream, butter and salt. The mixture will expand, and spit up or release heat so stand back.

    8

    Back on a medium low heat, continue stirring the mixture until all ingredients are dissolved and mixture is smooth. Transfer to a heat-safe container and allow to cool at room temperature for two hours or in the fridge for at least an hour. You can store it up to a month in a sealed container.

    9

    Assemble your sundaes however you see fit. One option is standing a pancake up on its side in a sundae glass, scooping the Häagen-Dazs® butter pecan ice cream in the center and drizzling the salted maple caramel on top of both. Or play up the breakfast inspiration angle and create a short stack of pancakes with scoops of Häagen-Dazs® butter pecan ice cream and salted maple caramel layered between each.

    Tips

    TURN LEFTOVERS INTO OVERNIGHT LAYER CAKE

    If you want to try something completely new, make an ice cream layer cake. Grab an extra carton of butter pecan ice cream. Layer pancakes with scooped ice cream and spread layers of ice cream and salted maple caramel. Freeze overnight, then slice.

    Nutrition information

    Amount
    % DV
    Calories
    551.13
    27
    %
    Protein
    8.42g
    5
    %
    Cholesterol
    115.98mg
    Carbohydrates
    73.61g
    53
    %
    Sugars
    54.48g
    Fiber
    1.26g
    Sodium
    678.1mg
    Fats
    26.12g
    42
    %
    Saturated Fats
    13.59g