BUTTER PECAN PANCAKE ICE CREAM SUNDAE

BUTTER PECAN PANCAKE ICE CREAM SUNDAE

Total time: 175 mins.
Servings: 6

Ingredients

2 tbsp sugar, divided
1/2 cup sugar, divided
1/4 cup maple syrup
1/4 cup heavy cream
1 tbsp unsalted butter
1 1/2 tsp salt, divided
1 cup all-purpose flour
2 tbsp sugar
1 tbsp light brown sugar
2 tsp baking powder
1 cup whole milk
1 egg
3 tbsp canola oil
1 pint Butter Pecan Ice Cream

Directions

INSTRUCTIONS

1

For salted maple caramel: in medium saucepan on medium heat, melt 1/2 cup sugar, stirring with a heat-safe spatula or wooden spoon. The sugar will liquefy and start to colour. Continue cooking until caramel is amber, 2 to 3 minutes.

2

Remove pan from heat and carefully add maple syrup, heavy cream, butter and 1/2 tsp salt.

3

Return pan to medium-low heat, 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. It can be stored up to a month in a sealed container.

4

For pancakes: In a medium bowl, whisk together flour, brown sugar, baking powder and remaining each sugar and salt.

5

In a separate medium bowl, whisk together milk, egg and oil.

6

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

7

In a greased non-stick skillet over medium heat, pour small rounds of batter (use a 1/2 cup measure to keep pancakes evenly sized). Cook until surface of pancake is covered in bubble, 1 to 2 minutes; flip carefully with thin spatula and cook until golden brown on the other side, 1 to 2 minutes more.

8

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

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.

    Ingredients

    2 tbsp sugar, divided
    1/2 cup sugar, divided
    1/4 cup maple syrup
    1/4 cup heavy cream
    1 tbsp unsalted butter
    1 1/2 tsp salt, divided
    1 cup all-purpose flour
    2 tbsp sugar
    1 tbsp light brown sugar
    2 tsp baking powder
    1 cup whole milk
    1 egg
    3 tbsp canola oil
    1 pint Butter Pecan Ice Cream

    Directions

    INSTRUCTIONS

    1

    For salted maple caramel: in medium saucepan on medium heat, melt 1/2 cup sugar, stirring with a heat-safe spatula or wooden spoon. The sugar will liquefy and start to colour. Continue cooking until caramel is amber, 2 to 3 minutes.

    2

    Remove pan from heat and carefully add maple syrup, heavy cream, butter and 1/2 tsp salt.

    3

    Return pan to medium-low heat, 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. It can be stored up to a month in a sealed container.

    4

    For pancakes: In a medium bowl, whisk together flour, brown sugar, baking powder and remaining each sugar and salt.

    5

    In a separate medium bowl, whisk together milk, egg and oil.

    6

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

    7

    In a greased non-stick skillet over medium heat, pour small rounds of batter (use a 1/2 cup measure to keep pancakes evenly sized). Cook until surface of pancake is covered in bubble, 1 to 2 minutes; flip carefully with thin spatula and cook until golden brown on the other side, 1 to 2 minutes more.

    8

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

    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.