My kids are so dang sweet. I absolutely love breakfast foods, eggs benedict, bacon, waffles, just about anything, and for any time of the day. Tatum and Cassi made these wonderful pancakes for my mother's day breakfast. Thanks so much you guys, I am the luckiest mommy in the world!
Ingredients
1 ½ C flour
2 ½ tsp baking powder
¾ tsp salt
1 beaten egg
1 C milk
3 TBS vegetable oil
1 tsp vanilla
Red sprinkles, typically used for ice cream toppings
Directions
Turn the stove onto medium high or the griddle onto 350°.
Mix flour, salt and baking powder until it’s well combined.
In a separate bowl, combine the beaten egg, milk, and vegetable oil, careful not to over-beat the egg.
Add the wet mixture to the dry mixture, slowly pouring it over top of the dry ingredients. Don’t beat the mixture, only mix them slightly until they are combined. Add sprinkles, as many, or few, as you would like.
Lightly grease the pan or griddle with vegetable oil, we like to use the griddle because we can cook more pancakes at a time. In this case, we only have two heart molds, so we used a pan instead.
Using a spoon or a measuring cup, pour the batter onto the griddle (or into a greased mold). I let my kids use a ½ measuring cup. Smaller pancakes are easier for kids to flip. If using a mold, only fill halfway up the mold, you don't want to fill them or they will flow over the edges while cooking.
Wait for about 2 to 4 minutes. Once the pancakes start to bubble throughout the pancake, use a spatula to carefully flip them over. They should be golden brown. Continue to bake them on the griddle for 2 to 3 minutes, and remove from the griddle.
We enjoy our pancakes with butter and syrup, yummy. Thanks to my husband for helping the kids make these wonderful pancakes for me!
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