Description
Start your holiday morning off right with candy cane pancakes! Colorful pancakes with a crushed peppermint filling, topped with cream and crushed candy canes.
Ingredients
Units
Scale
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tablespoon vegetable oil
- 1/2 cup crushed candy cane
- 1 teaspoon red food coloring
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- In a large bowl, mix the egg, sugar, vanilla extract, milk, flour, baking powder, vegetable oil, and salt together until barely incorporated. Fold in the crushed candy cane.
- Separate half the pancake batter into a different bowl, and mix with red food color. Set both bowls of batter aside in the fridge, about 10 minutes.
- Scoop a 1/4 cup of batter into a pan over medium heat. Let it cook until bubbles begin to form, turn it over and allow the bottom to cook through (for the white pancakes, it will look golden brown) – 2-3 minutes per side. Repeat with the remaining pancake batter, doing your best to make pancakes of the same size.
- Prepare the whipped cream by whisking the heavy cream and powdered sugar together in a separate bowl.
- Plate the cooked pancakes – alternating colors of effect, and top with whipped cream, and some more crushed candy canes or holiday sweets. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
