Musely

Funfetti Cake Batter Pancakes

posted in Food & Drink
02/24/2015
  • Pancakes:
    1 1/2C all purpose flour
    2 tsp baking powder
    Pinch of salt
    1 Tbsp granulated sugar
    1/2C white or yellow cake mix
    1 tsp vanilla extract
    1 egg
    1 1/2C milk
    3 Tbsp unsalted butter, melted
    3-4 Tbsp rainbow sprinkles

    Whipped cream:
    3/4C heavy cream
    2 Tbsp powdered sugar

  • Prepare whipped cream in a medium bowl. Beat together heavy cream and powdered sugar until thickened and nearly stiff peaks form. Chill until ready to use.

    Preheat an electric skillet to 350°F and lightly grease with vegetable oil.

  • In a large bowl, combine dry pancake ingredients, reserving sprinkles. In a medium bowl, combine wet ingredients. Slowly incorporate the wet mixture to the dry, using a whisk to combine. Stir until only small lumps remain. Stir in sprinkles.

  • Using a large cookie scoop, drop batter onto preheated skillet. Smooth out batter, creating a circle in an even layer. Cook for 3 minutes or until golden on the bottom and bubbling on top. Flip and cook for an additional 1 minute or until golden.

    Serve and enjoy immediately with fresh whipped cream and extra sprinkles.

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