1 : tb Plus /4 cup water
1/4 : c Light corn syrup
2 : tb Butter
1 : ts Vanilla extract
2 : tb Peanut butter
1 : ds Salt
3 : c Powdered sugar
35 : Unwrapped Kraft caramels
1 : c (or two 3.5 ounce packages)
17: zip
0: 1
1: Dissolve yeast in warm water (105-110 degrees) in mixing bowl
2: Let stand until softened, about 5 minutes
3: Mix in remaining ingredients with a wire whisk or mixer until smooth
4: 2
5: Cover tightly and refrigerate up to 24 hours
6: 3
7: To prepare the griddle, heat over high heat and rub with tiny bit of oil on a paper towel
8: Turn heat down to medium and use about 1/4 cup of batter for each pancake
9: Cook until pancakes are dry around edges and top is bubbly
10: Turn and cook other side until browned
11: Yield: 12-14 pancakes
12: Prepare this batter the night before, remove and let stand at room temperature for about 10 minutes before cooking
13: Recipe By : Jo Anne Merrill File ftp://ftp
14: idiscover
15: co
16: uk/pub/food/mealmaster/recipes/mmdja006