Root Beer Float Pancakes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 tbsp Root beer concentrate

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 17 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Butter or oil

• Drinks

  • 2 cups Root beer

• Dairy

  • 1 2 cup butter, cut into about 8 pieces

• Frozen

  • 1 cup Vanilla ice cream

Found on homecookingmemories.com

Description

Directions

• In a large bowl, mix together all dry ingredients. Stir in remaining ingredients, but dont over mix.
• Heat a non-stick or greased griddle or pan over medium-high heat (I heat my griddle to about 350 degrees F). Scoop 1/4 cup of batter and pour onto hot griddle. Cook until multiple bubbles appear on your pancakes and edges begin to dry out a bit. Flip pancakes over to cook other side. Cook for about 1 minute or until golden brown. Remove from griddle or pan and serve with your choice of toppings.
• In a large saucepan, place butter, sugar, melted vanilla ice cream, and corn syrup. Turn heat on low-medium and stir to combine ingredients. Continue stirring until butter is melted and ingredients are combined. Bring to low boil and cook for about 1-2 minutes, stirring frequently.
• Turn off heat and quickly whisk in baking soda and vanilla extract. Mixture will foam and rise, but continue to whisk until fully combine and mixture settles. Set aside to cool. Mixture will thicken a bit more as it cools.