KidsDreamWork

This is another entry I received via email and post on behalf.

Look at these super cute shape pancake from Aileen! This is her entry for the “Happy & Healthy” contest.

This entry comes even with the detail recipe and step-by-step on making all these adorable shape pancakes.

Read more on the entry and the recipe for this cute pancakes.

Happy and Healthy… hmm… I would say weekend mornings and holidays are happy times for most of us. After a week’s crazy schedule, there is no alarm clock to snooze off repeatedly, no school bus to catch, not getting caught in traffic jams and having a deadline to meet at work. Can you ask for more?

On weekends, I make these light and fluffy pancakes as a treat, and they are even more fun for kids when made in shapes for special occasions. You can cook the batter in shaped molds, or I cook a regular size pancake and cut it with molds to save times. You can get two cute-shaped pancakes out of it (depending on the size of the mold). I have a Christmas tree, Gingerbread cookie and an Easter Bunny here.

Ingredients:

• 2 eggs
• 2 cups all-purpose flour, sifted
• 2 Tbs. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 1/2 cups buttermilk (if you can’t get buttermilk easily, substitute with 2 1/2 cups of whole milk and 2 1/2 tablespoons white vinegar or lemon juice)
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 1/2 tsp. vanilla extract
• Extra butter or vegetable oil or nonstick cooking spray for cooking
• Maple syrup for serving
• Jam for decorating

In a bowl, using an electric mixer, beat the eggs, buttermilk, melted butter and vanilla on medium speed until frothy. In another bowl, mix the flour, sugar, baking powder, baking soda and salt. Add the liquid ingredients to the dry ingredients all at once, stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over medium-high heat. Lightly grease the griddle with some butter (for healthier version, you can use vegetable oil or nonstick cooking spray).

Pour about 1/4 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Cut to shapes with molds. Decorate with jam.

Recipe serves 4.