Happy (almost) Valentine’s Day!
It’s no secret that absolutely love baking, but occasionally whipping up something that doesn’t involve turning on the oven just feels right. I was browsing one of my favourite local kitchen supply shops a few weeks ago (here) when I found this heart-shaped mold (this one) and I knew it had to come home with me. Heart-shaped food makes me happy!
These pancakes are easy to make and are loaded with pops of colour. I used heart-shaped confetti sprinkles in Valentine’s Day colours, but honestly, almost type of sprinkles you have in the cupboard will do.
My favourite part of this recipe is the pink sugar. I blended confectioners’ (powdered) sugar with powdered food colouring (here or here) to create a pastel pink twist on a classic topping. My sugar is quite light in colour, so feel free to add as much as you like to reach your desired shade. I also added some vanilla cake mix (I not-so-secretly love the taste of boxed vanilla cake) for a little extra sweetness, but you’re welcome to leave that out if you wish.
And how cute are these little vintage toppers?! I’ve had them for years, so I used them to top a stack of pancakes.
Happy (un)baking!
Tessa xo
Confetti Buttermilk Pancakes
Ingredients:
For the Vanilla Pink Sugar
- 1 cup (125 g) confectioners’ sugar
- 1/2 teaspoon pink powdered food colouring
- 1 tablespoon boxed vanilla cake mix (optional)
For the Pancakes
- 2 cups (250 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk, room temperature
- 1/4 cup melted butter
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 – 1/2 cup sprinkles
Directions:
In a small bowl, combine the confectioners’ sugar, powdered food colouring and vanilla cake mix. Whisk together until well-blended and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
Lightly spray a frying pan with non-stick cooking spray and place the pan over medium-low heat. Lightly spray the heart mold too, and set aside.
In a large bowl, combine the buttermilk, melted butter, eggs and vanilla and whisk together with a fork. Add the dry ingredients and whisk together until the batter is smooth. Fold in the sprinkles with a rubber spatula.
Spoon about 1/4 cup of batter into each heart mold (if using) and use a small spoon to spread out the batter evenly. Cook until little bubbles begin to form about 2-3 minutes. Use a spatula to flip the pancakes and cook for an additional 2 minutes.
Serve the pancakes warm, with a dusting of the pink sugar.
The post Confetti Buttermilk Pancakes with Vanilla Pink Sugar appeared first on Sweet Bake Shop.
