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Butter Pecan Ice Cream Sundae

Butter Pecan Ice Cream Sundae



makes sundaes for about four people

four (4) or more pancakes (recipe to follow)
1 recipe of salted maple caramel (recipe to follow)
1 carton of Häagen-Dazs butter pecan ice cream

for pancakes:

makes 4-6 small pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon light brown sugar
1 teaspoon salt
2 teaspoons baking powder
1 cup whole milk
1 egg
3 tablespoons canola oil or butter

for salted maple caramel:

makes about ¾ cup caramel sauce

½ cup sugar
¼ cup maple syrup
¼ cup heavy cream
1 tablespoon unsalted butter
½ teaspoon salt



for sundae:
  • assemble your sundaes however you see fit!
  • i'm a fan of 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.
  • 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.
  • all plates and glasses will be licked clean. i promise!
for pancakes:

in a medium-sized bowl, whisk together dry ingredients. in a separate, medium-sized bowl, whisk together wet ingredients. slowly pour and whisk wet ingredients into dry ingredients. continue whisking until pancake batter is even and smooth. on stovetop, heat griddle or non-stick skillet on medium heat until warm.

pour small rounds of batter (use a ½ 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).

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

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.

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.

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.

tricks of the trade:
  • keep the pancakes that family and friends don't finish for breakfast by wrapping them well in plastic. heat them in the microwave for 30-60 seconds before knocking their socks off with dessert!
  • any maple syrup will work for the recipe.
  • if you want to get really crazy, you can 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 and serve like a cake!