Rainbow Pancakes
- 1 cup All-purpose, Whole Wheat, Or White Whole Wheat Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Light Brown Sugar
- 1/2 teaspoons Salt
- 1 whole Egg
- 1 cup Milk, Any Fat Content
- 2 Tablespoons Canola Or Vegetable Oil
- 3/4 teaspoons Vanilla Extract
- 1/2 cups Rainbow Sprinkles (jimmies), This Is An Estimate
- Heat your griddle to medium high heat. Meanwhile, whisk together the dry ingredients and make a well in the center. In another bowl, combine the wet ingredients. Pour wet ingredients into the well in the flour mixture and stir just until combined. Add a handful of rainbow jimmies and stir to evenly distribute. Pour batter by 1/4 cupfuls onto hot, buttered griddle. Cook until pancakes are lightly golden on both sides and cooked through.
- Easily doubles. Freezes well for reheating in the microwave on busy mornings.
allpurpose, baking powder, light brown sugar, salt, egg, milk, canola or, vanilla, sprinkles
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/rainbow-pancakes/ (may not work)