Now doesn’t that just sound like the healthiest breakfast of champions ever? In my motherly defense, my son’s birthday was last week. Never would I ever send my son off to a full day of school with birthday cake in his belly… unless… unless it’s his birthday. Hate to say it, but pretty much anything goes on birthdays, right? And to justify the huge stack of sugar, I did balance it out with a fruit-filled smoothie, so he didn’t completely crash from a sugar high.
Anyway, where were we? That’s right. I was about to tell you why I haven’t featured an ingredient of the month for September like I have done in previous months. September is insane for us. Let me give you a run-down.
I kick off the month with my birthday. Five days later it is both our niece’s and my brother-in-law’s birthday. Three days later, it is my son’s birthday. Five days after that, it’s my sister-in-law’s birthday. Five days later is my son’s dad’s wedding. Six days later is my honey’s best friend’s wedding, that we are traveling to California for. And it also happens to be my other sister-in-law’s birthday that day. And the day after that, to close out the busiest month of my life, is our one year wedding anniversary. Holy hell I’m tired now just trying to remember it all.
So with all that being said, no, I am not featuring an ingredient of the month for September. I am officially, unofficially featuring birthdays this month. Between Birthday Cake Cocktails, a Sea Life Birthday Party, and today’s recipe, I think it’s safe to say that I’ve got somewhat of a theme going on here, yeah?
My kiddo was completely shocked when I brought out this stack of pancakes for his birthday. And then even more so when I drizzled an icing glaze on top. And seriously, his mouth dropped when I topped the stack with whipped cream and sprinkles! I may or may not have also sprayed whipped cream in his mouth. Yeah really, all of this for breakfast. I should probably win a Mom of the Year award for this one.
Birthday Cake Batter Pancakes
adapted from How Sweet It Is
3/4 cups all purpose flour
1/3 cup yellow cake mix
2 teaspoons sugar
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon vanilla extract
1/2 to 1 cup milk
whipped cream and additional sprinkles for topping, optional
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1/2 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1/2 cup of milk and add more if needed.
Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
To Make Glaze:
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
Photographer’s note: If you’re into taking pics of your food, work fast on this one. Chances of losing your whipped cream and having to reapply about 3+ times are high…
What Birthday foods do you like to be spoiled with?
In order to achieve the perfect pancakes, I’m always sure to use these tools:
* My favorite Lodge Reversible Griddle Pan that just sits right on top of my stove and cooks pancakes evenly to a golden brown.
* OXO Pancake Turner to really get under the whole pancake for the perfect flip.