Mar 18 2009
My father-in-law is taking cooking lessons at Williams-Sonoma and in February we received three cooking sets from him that are geared towards children. The one my son loves the most is the Jungle Animal Pancake Molds (recipe included on the box). Most mornings he wakes up and asks my husband for a “Linen Pa-cake” aka: lion pancake.
To be honest, I am not a huge pancake fan mostly because I am not a fan of eating sweet foods for breakfast.
But, these pancakes are really fantastic, and when I’m in the mood for some thing sweet for breakfast, these really hit the spot! Oh, and did I mention that they taste just like vanilla ice cream!
One of the tricks my husband learned with the pancake molds is to let them heat-up on the pan so that the sides of the mold are warm enough and release the pancake easily enough to flip. When we’re not in the mood to use molds my husband makes pancake “bears” by pouring a large circle and then two smaller circle ears.
2 Cups Flour
3 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 1/2 Cups Buttermilk (can substitute with same amount of Milk plus 1 Tablespoon White Vinegar)
4Tablespoons unsalted Butter, melted
1/2 teaspoon Vanilla Extract
Vegetable Cooking Spray
Place eggs in a food processor and “beat” until frothy. Add to that the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter, and vanilla extract and process until everything is well combined and there are no lumps.
In the mean while heat a griddle or other non-stick pan (we use a cast iron pan). Spray both the pan and the inside of the mold with vegetable spray. Heat the animal mold you are going to use with the pan so that it’s also hot before pouring the batter in.
Pour 1/3 cup of batter into the hot mold and let the batter cook until bubble form, pop, and stay open. Then, gently remove the mold by lifting it up (you may need to use a butter knife to release any edges that are stuck). Flip the pancake with a spatula and cook the other side for 2-3 minutes or until golden brown.
Serve warm with butter and maple syrup.
Reserve any un-used batter, covered, in the refrigerator for no more than 2 days. Mix before re-using.
Makes about 15 animal-shaped pancakes.