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Pancake Mosaics
Always a favorite among my younger taste testers…both when making the pancakes and when eating the pancakes, these tasty cakes are a really great treat! Let kids be really creative and offer a wide variety of toppings that they like. Watch for really scary combination…but let them enjoy some creativity with the project. This batter is also my basic pancake batter. You can whip up a big batch of it and store it in a tightly sealed container for up to 4 days, making small batches of pancakes every morning as needed.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
2 eggs
1 1/2 cups milk
2 tablespoons melted and cooled butter
2 teaspoons pure vanilla extract
oil for cooking
Toppings: Fresh or frozen berries, chocolate chips, chocolate chunks, sliced bananas, chopped apples, peaches, or pears, drained crushed pineapple, chopped nuts, coconut, maraschino cherries, marshmallows, granola, raisins, chopped dried fruit
Whisk together the flour, baking powder, salt and sugar in a large bowl. Set aside. In a small bowl beat the eggs until thick and lemon colored. Beat in the milk, melted butter, and vanilla. Slowly stir the milk mixture into the flour mixture. Do not overmix…a few lumps are okay. Cover and refrigerate until ready to make the pancakes. The batter can be refrigerated for up to 4 days. Heat a heavy skillet or griddle over medium-medium high heat. Lightly coat the surface with oil. Set the toppings in an easy to reach location for sprinkling. Ladle about 1/3 cup batter onto the hot skillet or griddle for each pancake. Top your pancakes with your favorite selection of toppings, mixing and matching as desired. Cook until bubbles form all over the surface of the pancake, then flip over. Cook for another 2-3 minutes, or until golden brown. Place in a warm oven until all of the pancakes you need are cooked. Serve hot with desired toppings.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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