Copycat Recipes: Top Secret Restaurant Recipes. A Life-Changing Cookbook to Make Your Favorite Recipes, Most Popular Restaurant and Fast-Food Dishes at Home, Easy, and on a Budget. by Bennett Olive

Author:Bennett, Olive [Bennett, Olive]
Language: eng
Format: epub
Published: 2020-12-25T16:00:00+00:00

Cupcake Pancakes

20 minutes 4 servings

Ingredients:

Pancakes:

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

2 1/2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups buttermilk

2 tablespoons vegetable oil

Cooking spray oil

1 egg lightly beaten

2 tablespoons of sprinkles

Icing:

2 oz. butter

4 oz. cream cheese

1 cup powdered sugar

1 1/2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions:

In a bowl, whisk the flour, baking powder, sugar, salt, and baking soda. Add the buttermilk, oil, and egg. Mix all ingredients and beat until smooth. Finally, add the sprinkles.

Heat a frying pan over medium-low heat. Spray it lightly with a cooking spray. If the pancake batter seems too thick, add a little more buttermilk and stir properly. Be careful. It's better if they're thicker, rather than becoming too liquidy.

Pour the batter into the pan until it spreads to the desired size. After the batter starts to do small bubbles on top, turn the pancake over to fry from the other side. A tip: spray your pancake turner with a non-stick cooking spray as well. Let the pancakes cook until golden from each side.

In a mixer, mix butter and cream cheese until smooth. Then add powdered sugar, milk, and vanilla extract.

Serve pancakes in a stack, drizzle with the cupcake frosting, sprinkle with some more sprinkles, take a picture, and enjoy!

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