Start by adding your ice cream (let it melt) and flour to a large mixing bowl. Mix on high until completely combined and smooth.

Let a skillet heat up on medium heat. The trick is to cook these low and slow.

Butter your skillet well. Pour your pancake batter into a piping bag. This makes it so much easier. Cut off the tip, making it fairly large. I clip mine shut while I’m not using it, to prevent the batter from spilling out.

Pipe batter into your well greased skillet. Starting in the center and working your way out. Creating the perfect circle.

Cook your pancake until the edges are cooked through. Then gently flip.

Continue cooking until both sides are golden brown. Stack on a serving plate.

Place your frosting into a piping bag. You can use a 1M tip if desired. Pipe frosting on to the top of your stack.

Top with your caramel sauce. Serve and enjoy. Fluffy pancakes loaded with caramel. What more could you ask for?