Family Tested & Approved
Makes 15 pancakes and 1 3/4 Cups of Sauce
pure vanilla extract
Whisk together flour and sugar in a large bowl.
In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
Gradually stir milk mixture into flour mixture, mixing just until dry ingredients are moistened.
Heat a large nonstick skillet or griddle over medium heat.
Drizzle a little canola oil on griddle and carefully spread it over griddle using a paper towel.
Pour about 1/4 cup of batter for each pancake onto griddle and cook until bubbles form.
Flip and cook until second side is lightly browned. Remove from griddle and keep warm.
Melt 1/2 cup butter in a heavy medium-sized saucepan over medium heat.
Add 1 cup of sugar and lemon juice and cook until mixture forms a caramel color, stirring occasionally.
This should take 5 to 6 minutes.
Once caramel color is achieved, gradually add whipping cream and continue to cook while stirring vigorously and constantly, another 1 to 2 minutes, until smooth.
Use immediately or store in refrigerator.
Reheat in the microwave for 10 to 15 seconds.