According to Kenneth, these birthday cake pancakes from his recipe book, Paradise, bring all the fun and nostalgia of a classic cake to a fluffy, buttery breakfast stack. I made three batches of these and everyone who tried them, enjoyed them.
Skip ahead to the recipe for Birthday Cake Pancakes
Waste not, want not
I made a batch of these pancakes a week before my birthday to test the recipe. I wanted to know how they worked using ordinary flour. And of course, having a treat over the weekend is never a bad thing. I wanted to make a batch for my birthday that were gluten free. We were spending the day at the motor racing, and one of my friends has Celiac disease. I do not bake with gluten free flour as a norm, so I went to our local GRAM store. This shop allows you to buy products in small quantities, so you only buy what you need. I got enough of the gluten free flour for my pancakes, as well as some extra to give to her to use at home. Our table of friends all got to enjoy the batch I made with their morning coffee.
When pricing affects how you shop
I have been buying popcorn from the GRAM shop as I like to support small, local businesses. Close to them was a cheese deli, and the first time I went, I got myself some Gorgonzola for my birthday dinner. The second time I went to them, I wanted Boerenkaas, but the price was more than double than what I currently pay for the same cheese elsewhere. This put me off them straight away, as I don’t like to feel like I am being ripped off. Yesterday when I went to get popcorn, I saw that the cheese deli owner had taken over the GRAM shop. Knowing how her pricing works, I nearly walked out. But, I bought my popcorn, at way more than I would pay in a store. However, it will be the last time I shop there.
Take a look at this inspiring recipe for ♥ Birthday Cake Pancakes ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Birthday Cake Pancakes
Ingredients
- 42 g butter
- 157 g bread flour
- 32 g fructose
- 5 mls baking powder
- 1.25 mls bicarbonate of soda
- 0.625 mls fine salt
- 250 mls buttermilk
- 5 mls vanilla extract
- 1 egg
- cooking spray
- 45 g glimmer sprinkles, * divided
Method
- Place the butter into a medium size microwave safe dish and melt in the microwave in 30 second batches, then set aside to cool
- Place the flour, fructose, baking powder, bicarbonate of soda and salt into a mixing jug, and whisk to combine
- Pour the buttermilk into the dish with the butter and add the vanilla extract and the egg
- Whisk until combined then add to the flour mix and gently whisk until just combined
- Leave the batter to rest for at least 5 minutes while you heat a crêpe pan over a medium temperature then spray lightly with cooking spray
- Scoop up 60mls of the batter and add 5g of the sprinkles and mix in using a skewer
- Dollop the batter onto the pan and do another 2 the same way
- Cook each pancake for 3 minutes, then flip and cook for a further 2 minutes
- Remove from the heat, and repeat the process until you have used up all the batter
- Serve warm, as is, or with jam, or top with cream and extra sprinkles
Notes
See the links below for blog posts I published on November 5:
- 2024: Sardine Rillettes
- 2021: Mandarin Curd
- 2018: Marinated Ribs
- 2016: Cape Winelands District Municipality
- 2015: Gratinéed Vegetables
- 2014: Buying Frying Pans
- 2013: Bread Maker Pizza Dough
- 2012: Challah | Kitka | Braided Bread
- 2010: Bone Marrow And Artichoke Heart Risotto
