Thanksgiving morning, I wanted to do something special for the kids for breakfast, but I realized once I started making pancakes, that I did not have a Turkey Cookie Cutter. I pretty much have a cookie cutter for every holiday, since I have one of those Wilton Cookie Cutter Kits with 100 pieces, but a Turkey was not included.
They do carry them though, so I will probably pick a set up for future use. Wilton Harvest Cookie Cutter Set
So, I put on my creative hat and thought about what I could do that would make breakfast special. Since I had an ice cream social the week before, for my daughter’s birthday, I had some left over items that included Ice Cream Sprinkles.
I decided to work with the Ice Cream Sprinkles and add them to the Pancake mix. It was a success, and you can do this at home as well. The recipe I used is below.
Confetti Pancakes (which has evolved from a Pancake Recipe from one I found in a Better Homes and Gardens Cookbook)
– 1 Egg (beat first before you add the rest)
– 1 Cup of Whole Wheat Flour (any flour will work)
– 3/4 Cup of Milk
– 3 Tablespoons of Sugar
– 3 Tablespoons of Olive Oil
– 1 Tablespoon of Baking Powder
– 1 Teaspoon of Cinnamon
– 1/2 Teaspoon of Salt
Add as much of the Ice cream sprinkles as you want!
Directions: Mix all this together and use on a pan heated on medium. You know when the pan is ready when you sprinkle water on it and the water bubbles and moves around. Flip the pancakes, and cook till they are done.
When they are ready, you can top them with whipped topping and more Ice cream Sprinkles!
I have no clue what the nutritional value is, but they sure do taste good!
My kids loved this idea, and I plan on doing it for future birthdays and for Holidays like New Years!