Caramel Praline Pancakes

Directions

1. Caramel whipped cream: In a chilled mixing bowl, combine 1 c. whipping cream and 1/4 c. caramel ice cream topping. Using chilled beaters, beat with electric mixer on high speed till stiff peaks form. Cover and refrigeratetill needed, up to an hour.
2. For pancakes: In a large mixing bowl, stir together flour, brown sugar, baking pwdr, baking soda and salt. In a medium mixing bowl, combine Large eggs, buttermilk and veg. oil. Add in all at once to flour mix. Stir till blended, but still slightly lumpy. Stir in pecans.
3. Heat a lightly greased griddle over medium heat till a drop of water sizzles.
4. For each pancake, pour about 1/4 c. batter onto griddle. Cook till golden brown, turning to cook second side when pancake has bubbly surface and slightly dry edges. Serve with caramel whipped cream.