- 2 eggs
- 2 cups all-purpose flour, sifted
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil
- 1 cup chopped pralines, plus more for serving
(see related recipe at left)
- Whipped cream for serving
- Maple syrup for serving
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of stack-and-fill pancake molds with vegetable oil. Set the molds on the griddle and heat until hot.
Pour 1/2 cup batter into the large mold, 1/3 cup into the medium mold and 1/4 cup into the small mold. Top each pancake with up to 1 Tbs. chopped pralines. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Repeat with the remaining batter.
Stack the pancakes and fill with whipped cream. Sprinkle with pralines and serve with maple syrup. Makes 15 pancakes (5 of each shape).