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Thursday, March 17, 2011

Cake Batter Pancakes

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What's a girl to do when she's bought cake mix to make cake batter ice cream and still has tons of the mix left? Why, make more ice cream of course! Been there, done that. My waistline was begging for something else. And of course, since whole wheat flour = healthy, adding some cake mix to it and eating it for breakfast makes the "cake" part of the breakfast healthy, right? Whatever, these are too good to waste time worrying about if they're healthy or not.

With added sprinkles in the batter, these are downright cheery...perfect for a birthday, a holiday, or a random Sunday afternoon, in our case. The cake flavor is subtle, but definitely gives the pancakes a special something. I'm realizing now that I still had whipped cream in the fridge left over from the ice cream cake. I'm kicking myself for not topping these with whipped cream.

Next time...because I still have some cake mix left...

One Year Ago: Irish Soda Bread

Cake Batter Pancakes
slightly adapted from How Sweet Eats
*makes approximately 12 pancakes

-1 cup all-purpose flour
-1/2 cup whole wheat flour (could eliminate and use 1 1/2 cups all-purpose flour)
-2/3 cup cake mix (I used funfetti)
-1 tbsp sugar
-3/4 tsp baking powder
-pinch of salt
-2 eggs
-1 tsp vanilla extract
-1-2 cups milk

1. Mix flours, cake mix, baking powder, sugar, and salt in a large bowl. Add eggs, 1 cup of milk, and vanilla extract, stirring until smooth. If batter seems too thick, slowly add more milk (up to one cup more) until batter is fairly thin and resembles pancake batter.
2. Fold sprinkles into batter and spoon batter onto heated skillet, cooking until lightly browned. Flip and cook other side until lightly browned. Remove from skillet and serve warm with syrup.