Butterfly And Bee Pancakes Food

VANILLA BACKYARD BUGS AND/OR SWEET RIDES CAKELETS

Steps:

• Have all ingredients at room temperature. Position rack in the lower third of oven and preheat to 350F for Sweet Rides car cakelet pan, or preheat to 375F for Backyard Bugs cakelet pan. Brush pan with unsalted vegetable shortening and lightly flour; tap out excess flour ~ or brush with vegetable shortening AND then spray with baking spray that contains flour!
• Stir together flour, sugar, baking powder, baking soda and salt in the bowl of electric mixer.
• In a separate bowl whisk together the melted butter, sour cream, eggs and vanilla until combined.
• Pour butter mixture into flour mixture and beat with electric mixer on the loweest speed until the dry ingredients are moistened (15-20 seconds). Scrap down the sides of the bowl, increase the speed to medium and beat for 30 seconds.
• Spoon HALF THE BATTER into the prepared pans, dividing evenly and filling each well to within 1/2 inch of the rim ~ DO NOT OVERFILL! Tap the pan firmly on the counter top to release any air bubbles.
• To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells.
• For the Backyard Bugs cakelet pan, bake in a preheated oven at 375F for about 18 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Backyard Bugs pan ~ one recipe makes 16 cakelets!
• For the Sweet Rides cakelet pan, bake at 350F for 18-20 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Sweet Rides pan ~ one recipe makes 16 cakelets!
• OPTIONAL GLAZE: In a small saucepan over medium heat, combine the water and sugar and heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla. Using a pastry brush, brush cooled cakes with the glaze ~
• DECORATIONS: Be creative and use piped frosting on cakelet edge details, dust with powdered sugar, or sprinkle cakes with colored sugar and/or non-perils while glaze is wet.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

MY BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
• Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
• Fold in whole berries.
• Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
• Serve with softened butter and warm maple syrup.
• Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
• *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

BUTTERMILK PANCAKES

Steps:

• Mix wet ingredients together in a bowl.
• Add dry ingredients and stir until just mixed.
• Heat oil on a griddle (or use no-stick spray).
• Drop batter by large spoonfuls onto pan.
• Turn when they are bubbly on top and golden brown on the bottom.
• Remove from griddle when golden brown.
• Eat.

BUTTERFLY AND BEE PANCAKES

Steps:

• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir all ingredients with whisk until blended.
• Transfer batter to squeeze bottle. Squeeze bottle over griddle to draw outline of animal with batter, and let cook 15 seconds. Fill in the outline with more batter. Cook about 30 seconds longer or until edges are dry. Turn; cook until golden brown.
• Serve with butter, honey or maple syrup.