Rainbow pancakes

Rainbow pancakes

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(1 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

Kids and adults alike will love these super colourful pancakes, perfect for a celebratory breakfast or brunch. Stack them up and top with whipped cream, maple syrup and mixed berries.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal324
  • fat10g
  • saturates5g
  • carbs46g
  • sugars8g
  • fibre2g
  • protein11g
  • salt1g
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Ingredients

  • 200g self raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp golden caster sugar
  • ½ tsp vanilla extract
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g butter, melted, plus extra for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • red, yellow, green and blue gel food colouring

To serve (optional)

  • punnet raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • punnet blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • whipped cream or ice cream
  • maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  1. Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth. Divide the batter into 5 bowls or disposable cups. Use the food colouring to dye 4 of them a different colour, leaving one plain.

  2. Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter. Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.

  3. Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.

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Comments, questions and tips

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abii
4th Mar, 2017
3.8
So much fun! I made these for the family on Shrove Tuesday and the kids loved them. They didn't turn out nearly as beautifully as in the photo (mainly because I had the pan hotter than I should have), but they still had the novelty impact. The tip says to add the gel food colouring a drop at a time, but apart from the yellow one, I found I needed a whole tube of Dr Oetker for each bowl. Oh, and be prepared for that perennial, "Got to keep the others warm" issue when making a mass of pancakes - I put the oven on low and popped in a plateful each time I finished a new colour. Served ours with golden syrup and soft fruits.
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