Cake Batter Pancakes

Cake Batter Pancakes

These yummy sprinkle filled cake batter pancakes are quick and easy to whip up for a delicious dinner time desert or for special someone's birthday who LOVES pancakes!

Recipe & Photo Provided by:
How Sweet Treats

Cake Batter Pancakes

makes about 12 pancakes

• 1 1/2 cups all purpose flour
• 2/3 cup yellow cake mix
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1-2 cups milk (I used vanilla almond milk)
• assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 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 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). 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.

Glaze

• 1 cup powdered sugar
• 1/2 tablespoon milk
• 1/2 teaspoon vanilla extract
• assorted sprinkles

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.

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Callie's Famous Red Velvet Cupcakes with Almond Cream Cheese Frosting

While I was trying to decide what my next crochet project was going to be, this wonderful aroma came drifting from my kitchen. It's distracting, that's for sure. My college-age daughter is baking her famous red velvet cupcakes to take to her Promotional Materials class tomorrow to share with classmates after they take their semester final.My daughter wants to follow in my footsteps and become a baker. If she can be successful making only her red velvet cupcakes with their delicious cream cheese frosting she's got it made.

I became a baker because it was something I was good at and love doing. She is majoring in Sports Marketing and as of yet, the end of her junior year, I haven't figured out the correlation between baking and Sports Marketing. Callie loves baking cupcakes and cookies and taking them places to share with her friends, classmates and co-workers. I have encouraged her to attend culinary school, but at this young age she thinks she can be self-taught. More power to her as she follows her own passions. I will just follow the smell of cupcakes to the kitchen, and see if I can sneak one!

Callie's Famous Red Velvet Cupcakes with Almond Cream Cheese Frosting

• Preheat oven to 350 degrees F.
• Sift together 2-3/4 cups all-purpose flour, 1-1/4 cups granulated cane sugar, 1 tsp. baking soda, 2 Tbsp. good quality cocoa powder, 1 tsp. salt
• Mix together 2 eggs, 1-1/2 cups vegetable oil, 10 oz. plain low-fat yogurt, 2 Tbsp. red food coloring, 1 tsp. pure vanilla extract, 1 tsp. white vinegar.
• Add wet ingredients to dry ingredients and mix well. Portion into greased or lined cupcake pans and bake for 25-30 minutes, checking after 15 minutes to see if cupcakes are done. Cupcakes are done baking when tops spring back when gently pressed with fingertip. Be careful not to over-bake.
• Allow to cool completely, then frost with
• 8 oz. each cream cheese and unsalted butter, softened
• 1/2 tsp. each vanilla and almond extracts and 2-1/4 cups sifted powdered sugar.
• Cream butter and cream cheese together until well-blended. Add extracts and powdered sugar and mix on low speed until combined. Add either milk or powdered sugar to make frosting a good spreading consistency.

Written by: Alexandra Borgmann

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Posted in: Food