Caramel Pecan Pancakes

"Our squeezy version of Carnation Caramel is the ideal topping for pancakes - try this simple delicous recipe for fail-safe pancakes!"

- Phil Vickery

Method

To make the pancake batter, beat the flour and the eggs together with a little of the milk, until smooth and then gradually add the rest of the milk.
Heat a 20cm (8in) non-stick frying pan. Brush sparingly with a little oil and pour in a ladelful of the batter. Immediately swirl and tilt the pan to create a thin even layer. Cook until golden around the edge and dry in the centre, about 45 seconds. Carefully flip the pancake over and cook for a further 15 seconds. Turn out onto a plate. Repeat with the remaining mixture.
Preheat a grill to medium or turn the oven to 200ºC, 400ºF, Gas Mark 6.
Lightly butter a shallow ovenproof dish. Fold the pancakes into eighths and arrange in the dish. Scatter over the pecans and the orange juice. Sprinkle over a little caster sugar. Place under a medium grill or in the oven for about 5 minutes until the pancakes are heated through and the edges are crispy.
Remove from the heat. Warm the Carnation Caramel in a small pan or microwave and serve at once.

A typical serving contains

of an adult's guideline daily amount*

* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.