Yesterday was Jamie's birthday, and we both had the day off work, so I wanted to make a special birthday breakfast for him. I can't think of a more fun way to start a birthday than with these fluffy buttermilk pancakes, flavored with Funfetti cake mix, drizzled with lemon glaze and flecked with sprinkles.
Even though we're all grown up, we still make a big deal of each other's birthday, because when else do adults have a special day just for them?
As I was thinking of a recipe for these, I realized that since I was substituting half the flour with cake mix, I would need very little added sugar as well as less leavening, since cake mix contains both. And I was very pleased with the resulting taste and texture of the pancakes - light and fluffy, a hint of cake, and pretty sprinkles all throughout. The lemon glaze enhanced the flavor nicely as well, and it was a wonderful variation from maple syrup.
I'm envious of pancakes that have that perfectly even, golden brown crust on them with no dark or light areas - mine never look like that. But as long as they taste great, that's what matters! Jamie had no complaints. (Update: Since I wrote this, I've been thinking that although I've always thought pancakes should be mixed until just moistened, just like muffins, I may try mixing them much more thoroughly next time to smooth out the lumps, which I think may give them that more evenly browned, more perfectly round, prettier "pancake look". I'll let you know how it goes the next time we have pancakes!)
And I'm sure you'll forgive my not-so-great photos - I didn't stage them like I usually do since it wouldn't have been nice to make him endure 10 minutes of food styling and then eat cold pancakes on his birthday. :)
Funfetti Cake Batter Birthday Pancakes
- 1 1/4 cups Funfetti cake mix
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup low-fat (2%) buttermilk
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 1 1/2 cups powdered sugar
- zest and juice of 1 lemon
- 1-3 tablespoons milk
- colored sprinkles
- whipped cream
In a medium bowl, combine the cake mix, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter and vanilla. (If the butter clumps up, don't worry - as the pancakes cook, the water in the pieces of butter creates steam which creates nice little pockets of air for fluffy pancakes.) Add the dry ingredients to the wet ingredients and stir just until moistened. Set batter aside to rest for 10-15 minutes while you preheat your griddle.
Using a scant 1/4 cup of batter for each pancake, cook the pancakes on a greased griddle over medium heat until golden brown on each side; keep the pancakes warm on a parchment-lined baking sheet in a 120 degree oven while you finish cooking all the pancakes.
For the glaze, combine the powdered sugar, lemon zest and lemon juice until smooth, and add enough milk to reach your desired consistency.
Drizzle the glaze over the pancakes and top with whipped cream and sprinkles.
Yields about 20 pancakes.
Recipe from Curly Girl Kitchen