
Rainbow pancakes
- Miriam Nice
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.12 ratingsRate
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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.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g self raising flour
-
1 tsp baking powder
-
1 tbsp golden caster sugar
-
½ tsp vanilla extract
-
200ml milk
-
3 eggs
-
25g butter
melted, plus extra for frying
-
red, yellow, green and blue gel food colouring
To serve (optional)
-
punnet raspberries
-
punnet blueberries
-
whipped cream
or ice cream
-
maple syrup
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Nutrition: per serving
- kcal324
- fat10g
- saturates5g
- carbs46g
- sugars8g
- fibre2g
- protein11g
- salt1g
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Method
-
step 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.
-
step 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.
-
step 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.
RECIPE TIPS
USING GEL COLOURING
Gel food colouring will give you the brightest result but just add a tiny bit at a time as it’s strong stuff.
STACK A RAINBOW
To create a full rainbow effect, we stacked our pancakes in the following order (from the bottom): blue, green, plain, yellow, red. You can mix them up however you like though.
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A star rating of 4.5 out of 5.12 ratings
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