While trying to pick out toppings for our first Pancake Tuesday (Irish Fat Tuesday) L discovered this post! Meet my new favorite food blogger. Jessica loves sprinkles, bacon, and working out. I think we could be friends =D.
Cake batter pancakes sounded really sweet to me, so I decided to use wheat flour and a different glaze. In my efforts to knock back the sugar a bit, the pancakes didn’t really end up tasting like cake batter haha. They were still good pancakes but next time I’m going all in!
- 1 1/2 cups all purpose flour
- 2/3 cup yellow cake mix (I used the vanilla bean one from Trader Joe’s obviously)
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups milk (I used almond milk)
- 3-4 T sprinkles
- 1/4 cup So Delicious Coconut Milk Yogurt Plain
- 1/4 cup maple syrup
Mix together flour, cake mix, sugar, baking powder, and salt in a medium bowl. In a separate small bowl whisk together eggs, vanilla, and 1 cup milk. Pour the milk mixture into dry ingredients and stir until smooth. Here you may need to add more milk to get the right pancake consistency, not too thick, not too runny. I ended up using 1 1/2 cups milk.
Heat skillet on medium heat. Using the 1/4 measuring cup pour batter into skillet and cook until little bubbles form on top, 2-3 min. Flip and cook 2-3 min more.
Once the pancakes are done, combine yogurt and syrup together in a small bowl to make a glaze. Again, I’d probably go with the one from the original recipe next time.