Colorful Pancakes (Print Version)
# Ingredients:
→ Pancakes
01 -
180g (1 1/2 cups) plain flour
02 -
28g (2 tbsp) sugar
03 -
1 1/4 tsp of baking powder
04 -
3 tablespoons of neutral or avocado oil, plus extra for frying
05 -
1 teaspoon of coarse salt
06 -
1 large egg
07 -
3/4 tsp baking soda
08 -
A teaspoon of vanilla extract
09 -
Just a quarter teaspoon of almond extract
10 -
24g (2 tbsp) rainbow sprinkles, plus extra for decoration
11 -
1 1/2 cups of tangy buttermilk
→ Icing
12 -
4 tbsp butter, melted
13 -
170g (1 1/2 cups) powdered sugar
14 -
A dash (1/8 tsp) of kosher salt
15 -
Heavy cream (1/2 cup)
16 -
Vanilla extract (1/2 tsp)
→ Optional Toppings
17 -
Rainbow sprinkles to garnish
18 -
Whipped cream
# Instructions:
01 -
Combine the flour, sugar, sprinkles, salt, baking powder, and baking soda in a medium-sized bowl. Stir until well mixed.
02 -
In a second bowl, stir together the buttermilk, avocado oil, egg, almond essence, and vanilla extract until blended.
03 -
Add the wet mix into the dry mix. Stir gently until combined. Leave it 10 minutes to settle.
04 -
Stir together your powdered sugar, heavy cream, melted butter, vanilla, and salt until you get a thick, smooth texture.
05 -
Warm up a lightly greased skillet on low-medium heat. Scoop 1/4 cup batter for each pancake. Cook a couple minutes per side, flipping once, until golden.
06 -
Drizzle the icing over the pancakes while warm. Add extra sprinkles and some whipped cream if you want to go all out!
# Notes:
01 -
Letting the batter rest makes them puffier.
02 -
Replace oil with melted butter for a richer flavor.
03 -
Clear vanilla gives an authentic sweet look.
04 -
Colorful sprinkles make all the difference.