Instructions: Caramel whipped cream: In a chilled mixing bowl, combine 1 cup whipping cream and 1/4 cup caramel ice cream topping. Using chilled beaters, beat with electric mixer on high speed until stiff peaks form. Cover and chill until needed, up to an hour.

For pancakes: In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda and salt. In a medium mixing bowl, combine eggs, buttermilk and cooking oil. Add all at once to flour mixture. Stir until blended, but still slightly lumpy. Stir in pecans.

Heat a lightly greased griddle over medium heat until a drop of water sizzles.

For each pancake, pour about 1/4 cup batter onto griddle. Cook until golden, turning to cook second side when pancake has bubbly surface and slightly dry edges. Serve with caramel whipped cream.

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