Rainbow Pancakes with Warm Strawberry Syrup

Rainbow Pancakes with Warm Strawberry Syrup
Rainbow Pancakes with Warm Strawberry Syrup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

silver dollar pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 1/2

    cup low-fat cottage cheese

  • 1/2

    cup low-fat milk

  • 1

    teaspoon pure vanilla extract

  • 1

    large egg

  • 1/2

    cup rolled oats

  • 1/4

    teaspoon salt

  • 1

    teaspoon baking powder

  • 1/2

    cup Flour Blend (see Make-Ahead Recipe #8, p. 265)

  • 1

    tablespoon multi-colored sprinkles

  • Strawberry syrup (next page)

  • Powdered sugar, optional

Directions

> In the container of a blender, combine all ingredients except Flour Blend and sprinkles and blend until smooth. Add Flour Blend and pulse a few times until the dry ingredients are fully incorporated. Add the sprinkles and mix lightly with a spoon (do not blend the sprinkles--you want them to remain whole). > Spray non-stick cooking oil on a griddle or large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it's hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke. > Drop small ladles (about 1 tablespoon) of batter onto the skillet in batches, making sure there are some sprinkles in each pancake. Pancakes should be small--about 11/2 inches across in size. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set. > Serve stacked high, drizzled with a little warm Strawberry Syrup (see recipe below) or dusted with powdered sugar.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: