Yesterday was my 28th birthday – and it was pretty special. I’m very lucky to have such wonderful family and friends. I was spoiled rotten as I am every year. Here are some birthday highlights and a recipe I’d like to share:
A birthday song for me from my students.
Happy Birthday Pancakes
Yield: 6 pancakes
Prep Time: 10 minutes | Cooking Time: 10 minutes
1/3 cup plain lactose-free yogurt (I used Lactaid treated greek yogurt)
1 tbsp sugar
1/2 cup lactose-free milk
1 cup flour
1 1/2 tsp baking powder
Butter (for pan) (or oil if not able to use lactose-free butter)
1/2 cup powdered sugar
1/2 tbsp milk
1/2 tsp vanilla
1. Measure all ingredients except the sprinkles into a bowl. Stir well using a whisk. If the batter is too thick, add a more milk a little bit at a time until you reach you desired consistency.
2. Heat a frying pan over medium heat. Melt butter, and using a pastry brush, coat the entire pan with the butter.
3. Pour batter into circles on the hot pan (I used a 1/3 cup to ensure my pancakes were relatively the same size). Add sprinkles on top while the 1st side is cooking.
4. Let cook until bubbles form on top, about 2-3 minutes. Flip and cook for about 1 minute more.
5. Mix the ingredients for the glaze in a measuring cup. Pour over warm pancakes. Enjoy!
These pancakes were perfect for a birthday! While they don’t actually contain cake batter, the pancake recipe delivers cake-like texture – soft, fluffy, tall – and the sprinkles are a fun addition. The vanilla icing glaze pulls it all together. A birthday candle on top adds the final touch.
(Recipe adapted from Cake Batter Pancakes by How Sweet It Is at http://www.howsweeteats.com/2011/01/cake-batter-pancakes/ and Buttermilk Pancakes by Dan Lepard at http://www.guardian.co.uk/lifeandstyle/2012/feb/10/pancake-recipes-dan-lepard)