Rainbow Pancakes

One of the things that is sad about having kids who are in college is that I don’t have an excuse to make “fun food” anymore.  Heart cinnamon rolls on Valentine’s Day, candy corn pizza for Halloween, I was always trying to make everyday food, extra fun around the holidays and although my step daughters are still at home…they are “too old” for such shenanigans!  The problem is that I just can’t help myself.  I am trapped in this time of my life where I am too old for little kids at home and too young {just humor me here} to be a grandma.  So then I have to make these things for myself {which isn’t nearly as much fun} and share them with you.  My question to you is this…Who wouldn’t want rainbow pancakes on St. Paddy’s day?

Light and fluffy pancakes, made extra special with a little food coloring.  In years past I have made my sweet babies green pancakes but I decided…why have just one color of the rainbow…when you can have four?!  Going overboard in the kitchen is always best…right?  My trick for getting extra soft and pillowy pancakes is to whisk the wet ingredients for about a minute before I add the dry.  The added air helps give them an extra rise.  I also like to use the whisk on my dry ingredients.  It is easier than finding my sifter in the dark corner of a cupboard and works just as well.  One last trick is to let the batter rest for about 15 minutes.  It will not only thicken the mixture but it also gives the gluten in it time to relax, that way they aren’t chewy…just light and airy.  This has always been my favorite pancake recipe {even when I don’t color them like the rainbow} and it will be yours too!!

Rainbow Pancakes

Light and fluffy colorful pancakes, stacked in a rainbow and topped with plenty of butter and warm maple syrup.

5 from 1 vote

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Course: Breakfast

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Author: June Albertson-Dick

Ingredients

• ▢ 2 eggs
• ▢ 1 1/4 cups milk
• ▢ 3 tbsp vegetable oil
• ▢ 1 1/2 cups flour
• ▢ 1/2 tsp salt
• ▢ 2 tsp baking powder
• ▢ 2 tbsp sugar
• ▢ 1-2 drops food coloring {4 different colors}

Instructions

• Whisk eggs and milk until light and foamy, about 1 minute.  Stir in oil and set aside.
• In another bowl whisk the dry ingredients together.  Whisk to be sure that everything is evenly distributed and any lumps from flour are gone.
• Pour dry ingredients into the wet ingredients and whisk until just combined, a few flakes of flour is alright.  At this point I like to let the batter rest for about 15 minutes, it should thicken slightly.  Divide the batter into 4 smaller bowls and add a drop or two of food coloring into each bowl.  Stir until the color is distributed into the batter.
• Heat a heavy bottom frying pan over medium heat {or griddle to 375 degrees} and spray with non-stick spray, wipe any excess spray out of the pan with a dry paper towel.  Working with one color at a time, add 2-3 {1/4 cup} pancakes into the bottom of the heated pan.  Bake on the first side until bubbles begin to break on the surface {about 2 minutes}, turn and cook the other side until cooked through.  Serve with butter and warm maple syrup.

Notes

*Sometimes I make big batches of pancakes and freeze them.  To make sure they don't stick together, first freeze them in a single layer on a cookie sheet.  Then move them to a freezer bag.  Warm in the microwave for 30-60 seconds and top with butter and maple syrup.

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