Praline Pancakes with Macerated Berries and Orange Cream

For the Praline Whiskey Syrup

1/2 Cup Chopped Pecans

1 Cup Light brown sugar

1/2 Cup Butter,

1 stick 3/4 Cup Bourbon

For the Orange Cream

See note 1 Cup Heavy cream

2 Tablespoons Sugar

1/2 teaspoon Vanilla

1 Tablespoon Orange zest

For the Macerated Berries

2 Cups Mixed berries 1/3 Cup Sugar

For the Pancake Batter ,

See note 3 Cups All-purpose flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda 1

/2 teaspoon Salt

1/4 Cup Sugar

3 Each Eggs

3 Cups Buttermilk

6 Tablespoons Butter, melted

Toast the chopped pecans in a dry saucepan over low-medium heat. Toast until fragrant, about 6-8 minutes. Add the brown sugar and butter, stirring to make sure butter doesn't not burn. Heat until the sugar is completely dissolved and the syrup is boiling. Stir in the bourbon. Let simmer for 2 minutes. ** Can be made ahead. Warm before serving, thinning with water if necessary. Freeze a metal mixing bowl for 10-15 minutes. Add sugar and heavy cream to the bowl and beat until soft peaks form. Add the vanilla and continue beating until stiff peaks form. Fold in the orange zest. ** Can be made ahead. Store whipped cream in an airtight container for up to 10 hours in the coldest part of the refrigerator. When ready to use, whisk for 10-15 seconds. Using a rubber spatula, combine mixed berries and sugar in a glass mixing bowl. Let sit 30 minutes, stirring occasionally. A bright, juicy sauce will form in the bowl. Make the batter 15 minutes before you are ready to start cooking pancakes: Sift together all of the dry ingredients into a mixing bowl. Whisk in the eggs and buttermilk for 30 seconds - it will not be a smooth batter. Add the melted butter and whisk to combine. Allow batter to rest 10 minutes before using. Cook pancakes on a non-stick, buttered griddle over medium heat until golden and fluffy. Serve topped with syrup, a nice scoop of berries and a dollop of orange cream.
MAKE IT EASIER AT HOME: - Substitute Cool Whip for home-made whipped cream - eliminate the heavy cream, sugar and vanilla - Substitute 3 Cups of Bisquick in the pancakes - eliminate the flour, baking powder, baking soda and salt