Tuesday, November 6, 2012
Cake Batter Pancakes
Cake for breakfast is always a winner, but it is not always acceptable, sometimes it is even frowned upon. Have no fear, I have found a way that they are completely acceptable. Pancake form! These took no time to whip up and I had two men eating them faster than I could make them, not to mention adding extra sprinkles and more syrup.
Source: The Dainty Chef
1 1/2 cups of Flour
1 cup of Yellow Cake Mix
1 tablespoon of Sugar
1 teaspoon ofBaking Powder
1/2 teaspoon of Baking Soda
1/4 teaspoon of Salt
2 Eggs, lightly beaten
1 1/2 cups of Buttermilk
1/2 cup of Milk
2 tablespoons of Butter, melted
1/2 teaspoon of Vanilla Extract
1/2 teaspoon of Almond Extract
1/3 cup of Sprinkles
For the Syrup:
1 Cup of Whipping Cream/Heavy Cream
First, get out a large bowl. Whisk the flour, cake mix, sugar, baking powder, soda, and the salt together. Set aside.
Now, in a medium bowl, combine the eggs, milk, buttermilk, vanilla, and almond extract together. When mixed, pour the wet ingredients into the dry ingredients and combine well. After combined, fold in the sprinkles.
Next, let's make the syrup. Mix one cup of whipping or heavy cream with powdered sugar until you achieve desired consistency.
Now, time to make the pancakes. Heat a griddle pan over medium-heat. When ready, use a 1/4 cup measuring cup and fill it with pancake batter, pour onto the griddle. When bubbles start to pop up, flip the pancake, and cook another 1-2 minutes.
Serve with syrup on top and additional sprinkles if necessary, which they were at my house.
The Barbee Housewife