Funfetti Pancakes

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I love a good nonsensical food holiday, and try to celebrate most of them, because, why the hell not? Well, today is National Pancake Day, and I wasn’t going to let this one slide. So, here’s a very simple pancake recipe, and then, with the addition of your party pants and some sprinkles, you get Funfetti Pancakes.

Here’s what you’ll need:

  • 1 1/2 cups all-purpose flour 
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • As many sprinkles as your heart desires

In a large bowl, mix the flour, baking powder, salt and sugar together.

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Next, make a little well in the center of the mixture and pour in the milk, egg and melted butter. Mix until smooth.

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Mix in all your sprinkles.

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Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the pan (I used a 1/4 cup measuring cup to scoop and pour). As soon as you start to see some little air bubbles on the top of the pancake, they’re ready to flip. You can let them get golden brown, or, serve them a little bit lighter to really let the sprinkles pop. 

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Happy holiday! 

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Printer friendly version:

Here’s what you’ll need:

  • 1 1/2 cups all-purpose flour 
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • As many sprinkles as your heart desires

In a large bowl, mix the flour, baking powder, salt and sugar together. Next, make a little well in the center of the mixture and pour in the milk, egg and melted butter. Mix until smooth. Mix in all your sprinkles.

Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the pan (I used a 1/4 cup measuring cup to scoop and pour). As soon as you start to see some little air bubbles on the top of the pancake, they’re ready to flip. You can let them get golden brown, or, serve them a little bit lighter to really let the sprinkles pop. 

 

Peppermint Meringue Cookies

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Let’s get it out of the way, I love to bake. Ok, now that we’ve cleared that…I wanted to make something for the holidays that’s simple and delicious and that I could bring to a Christmas party. So, I figured that some Peppermint Meringue Cookies would be a good idea. The recipe is beyond simple, you just need a few hours to set aside for baking. But once the short sprint of making the cookies is done, you can sit back, relax, and let the oven do the rest of the work. 

Here’s what you’ll need:

  • 1 cup of confectioners sugar
  • 2 large egg whites
  • 1/4 teaspoon of peppermint extract or vanilla extract 
  • crushed peppermint candies 

Preheat the oven to 175 degrees F and line a baking tray with parchment paper. Then, crush up some peppermint candy (one or two candy canes should be enough). 

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Take the egg whites and beat them at a medium high speed in an electric mixer. Beat until they’re foamy. 

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Then, slowly add in about half of the sugar until the mixture forms pillowy peaks. Then, slowly add the rest of the sugar, folding it in.

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Next, transfer the meringue mixture into a pastry bag (if you don’t have that, you can use a large ziplock bag and cut the very tip of the bag for piping). On the tray, pipe out the cookies, 1.5-2 inches with about 1 inch between each cookie. 

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Then, sprinkle on the peppermint candy. Pop them in the oven for about 3 hours. After they’re finished, turn off the oven, but leave them to rest in the oven for another 45 minutes. 

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And then, let them cool for a few minutes. After that, they’re ready! 

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Recipe-friendly version:

Here’s what you’ll need:

  • 1 cup of confectioners sugar
  • 2 large egg whites
  • 1/4 teaspoon of peppermint extract or vanilla extract 
  • crushed peppermint candies 

Preheat the oven to 175 degrees F and line a baking tray with parchment paper. Then, crush up some peppermint candy (one or two candy canes should be enough). 

Take the egg whites and beat them at a medium high speed in an electric mixer. Beat until they’re foamy. 

Then, slowly add in about half of the sugar until the mixture forms pillowy peaks. Then, slowly add the rest of the sugar, folding it in.

Next, transfer the meringue mixture into a pastry bag (if you don’t have that, you can use a large ziplock bag and cut the very tip of the bag for piping). On the tray, pipe out the cookies, 1.5-2 inches with about 1 inch between each cookie. 

Then, sprinkle on the peppermint candy. Pop them in the oven for about 3 hours. After they’re finished, turn off the oven, but leave them to rest in the oven for another 45 minutes. 

And then, let them cool for a few minutes. After that, they’re ready!