Birthday Cake Pancakes
You can substitute the flour gram for gram with gluten free flour of your choice
Makes enough for: 9 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
* you can use ordinary rainbow sprinkles if you prefer. The recipe says to add them to the batter which I did, but in the method you will see I say to add them to each scoop, so that they don't melt into the batter and make it kind of blue!