Rainbow Pancakes

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5 from 1 vote

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

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings:

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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