Caramel Syrup:
1 cup granulated sugar
2/3 cup hot water
2 teaspoons vanilla extract
Praline Pancakes:
1 1/2 cups milk
1/4 cup unsalted butter, melted
4 large egg yolks, beaten
2 teaspoons brandy
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup cooked rice, cooled
1/2 cup pecans, coarsely chopped
For 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.
For 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.
Recipe provided courtesy of the USA Rice Federation.
