Soft pancakes envelop ice cream, topped with fizzy syrup, cream, and cherries for dessert delight.
# Components:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted, plus extra for cooking
09 - 1 teaspoon vanilla extract
→ Soda Syrup
10 - 1 cup cola or root beer
11 - 1/4 cup granulated sugar
→ Filling and Topping
12 - 3 cups vanilla ice cream
13 - Whipped cream, for garnish
14 - Maraschino cherries, for garnish
15 - Rainbow sprinkles, optional
# Preparation Steps:
01 - Combine cola and sugar in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and syrupy, approximately 10–12 minutes. Allow to cool completely.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined; a few small lumps are acceptable.
03 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. Pour 1/4 cup of batter for each pancake, gently spreading to create a 6-inch circle. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip and cook for an additional 1–2 minutes until golden. Repeat to prepare 6 pancakes, keeping them warm and covered.
04 - Place a warm pancake on a plate. Add a generous scoop of vanilla ice cream to the center. Drizzle with the cooled soda syrup. Gently fold the pancake around the ice cream, forming a wrap or taco shape. Garnish with whipped cream, a cherry, and sprinkles, if desired. Serve immediately.
