I think I’m still in birthday-mode.
I know this because my mom and I are exactly alike. “Birthday week” is a term that we have highlighted, underlined, and even *starred* in our shared, far-from-realistic dictionary. It’s been exactly one week since my birthday and I am still seeing latex balloons and colored sprinkles swirling about in my head. BUT—this means that my brain is happy (though slightly delusional) which is totally okay with me.
I first saw these pancakes when my roommate Laura made them two years ago, and again just recently when my friend Sam
asked begged me to feature them on dish&tell. And now, after having made them myself, I’d like to argue that these pancakes would make the most perfect, sugar-high inducing start to an already perfect, birthday-high kind of a day. For any kid.
Don’t believe me? Let’s look at this for a second. For your child’s birthday you could: A) make them their favorite breakfast, whatever that consists of, B) take them out to a nice breakfast restaurant, C) serve them a giant bowl of Cookie Crisp (after all, that’s basically like having cookies for breakfast, right?), or D) do the right thing and serve them a nice
healthy hefty portion of cake batter pancakes. It’s just like having birthday cake for breakfast, only they’re pancakes. And they’re different. And they will simply blow a little kid’s mind.
Just trust me on this one.
They’re just. plain. fun. So make them. Enjoy them. And promise me you’ll do me a favor by making 10x the amount of glaze that I did. Your recipient will thank you. :)
Cake Batter Pancakes
(Makes about 12 pancakes – From Jessica at HowSweetEats)
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1-2 cups milk (I use almond milk)
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze made from powdered sugar, a bit of milk, and a drop of vanilla.