Today is my birthday!
And with Monday being my one-year blog-iversary, I have much to celebrate. So what better way to start the day than with a breakfast of Cake Mix Pancakes? I have been stalking this recipe for some time. I'm quite the pancake aficionado (as I'm sure you've come to know by now), so this recipe intrigued me. It did not disappoint. These pancakes browned better than any other I've ever made, evenly, golden, perfectly puffed, and had a deliciously dense cake-like texture. The sprinkles turned into swirls on the griddle, which made them all the more fun.
I hope you'll give them a try. I'm sure kids will love them. This kid certainly did.
Cake Batter Pancakes from How Sweet It Is
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 large eggs
1 teaspoon vanilla extract
1 to1-1/2 cups milk
Sprinkles
In a medium bowl, whisk the flour, cake mix, baking powder, sugar and salt together. Combine 1 cup of the milk, the eggs and vanilla extract in a measuring cup. Pour the wet ingredients over the dry ingredients and stir to combine. Depending on the brand of cake mix you use, you may need additional milk to achieve the proper consistency for your batter. I added about an extra tablespoon or two of milk to my batter; it was still fairly thick, but easily pourable. Fold sprinkles into the batter - how many you use is entirely up to you!
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 large eggs
1 teaspoon vanilla extract
1 to1-1/2 cups milk
Sprinkles
In a medium bowl, whisk the flour, cake mix, baking powder, sugar and salt together. Combine 1 cup of the milk, the eggs and vanilla extract in a measuring cup. Pour the wet ingredients over the dry ingredients and stir to combine. Depending on the brand of cake mix you use, you may need additional milk to achieve the proper consistency for your batter. I added about an extra tablespoon or two of milk to my batter; it was still fairly thick, but easily pourable. Fold sprinkles into the batter - how many you use is entirely up to you!
Preheat a skillet set over medium heat. I used a nonstick skillet and sprayed it lightly with nonstick cooking spray. Use a 1/4-cup measuring cup to portion the batter into the pan. Cook the pancakes on the first side until bubbles form on the top, about 3-4 minutes. Use a spatula to flip the pancakes and cook on the second side until golden and cooked through. Repeat with the remaining batter. You can keep the pancakes warm in a 200 F oven until you've cooked all of them, if desired.
