1 ¾ cups all purpose flour 2 tbsp granulated sugar 2 tsp baking powder ¼ tsp salt ½ tsp baking soda 1 lg egg, slightly beaten 3 tbsp canola oil 1 ½ cups buttermilk ½ cup crushed shortbread cookie pieces
Salted Caramel ½ cup caramel ice cream topping/syrup 2 tsp cornstarch ½ tsp salt
Toppings 1 ripe banana sliced 2 tbsp crushed shortbread cookie pieces
Vanilla Cream 1 box (3 oz) vanilla cook and serve pudding 2 cups milk
Vanilla Cream Prepare the vanilla cook and serve pudding according to package directions and place a piece of plastic wrap over the top of the pudding as it cools to prevent a skin from forming. Set aside until needed.
Salted Caramel Add the caramel, cornstarch, and salt to a small saucepan and whisk together for about 5 minutes over medium heat until very bubbly. Remove from heat and let rest. It will thicken as it cools.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.
In another bowl whisk together the egg, oil, and buttermilk until blended.
Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles. Sprinkle some crushed shortbread pieces onto the batter.
Cook for about 1-2 minutes per side or until both sides are golden in color.
Stack two or three pancakes onto a plate and spread some vanilla pudding on top.
Drizzle salted caramel over the top as desired.
Garnish with sliced ripe banana and more shortbread cookie pieces.