Praline Pancakes with Caramel Syrup

Cooking Instructions:

Caramel Syrup:

  • 1 cup sugar
  • 2/3 cup hot water
  • 2 teaspoons vanilla extract

Praline Pancakes:

  • 1 1/2 cups milk
  • 1/4 cup unsalted butter, melted
  • 4 egg yolks, beaten
  • 2 teaspoons brandy
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup cooked Lundberg Sweet Brown Rice, cooled
  • 1/2 cup pecans, coarsely chopped

    Caramel Syrup: Heat sugar in medium skillet over medium heat until it begins to melt and turn golden, 10 to 12 minutes. Continue to cook, stirring constantly, until sugar caramelizes. Carefully stir in water; stir to dissolve lumps. Remove from heat and add vanilla. Set aside.

    Praline Pancakes: Combine milk, butter, egg yolks, brandy, vanilla, flour, sugar, baking powder, salt and cinnamon in large bowl; beat well. 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. Turn pancakes and lightly brown other side. Serve warm, drizzled with Caramel Syrup. Makes 6 servings.