Fruity Pebble Pancake: The Stuff Of Childhood Dreams
By I Am A Food Blog
ALL PHOTOGRAPHY COURTESY OF I AM A FOOD BLOG.
It’s hump day! Which means the weekend, and brunching, is right around the corner. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup, and you can chill out in your pajamas. Soon, you won’t be asking, “where should we go for brunch?” — instead it’ll be, “what should we make for brunch today?”
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Are you a pancake experimenter? Usually, I keep my pancakes plain (aside from chocolate chips) and let the toppings be as wild as possible. I find that it’s a good compromise if I’m making pancakes for a bunch of people, since not everyone likes the addition of fruit or nuts. I’m generally not huge into putting things into the batter, but this week I decided to go a little crazy. I had a couple of leftover Fruity Pebble meringues and the thought of crispy-crunchy meringues inside pancakes got me all excited, so I rolled with it.
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They turned out completely awesome. I took my standard, classic fluffy buttermilk pancake recipe and folded in some crushed meringues. These are definitely the most cheerful, funfetti-inspired pancakes I’ve ever made. For the record, I did half the batch with just Fruity Pebbles, so if you don’t have any meringues on hand, don’t worry, you can still eat a rainbow for brunch.
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Sometimes you just need a bright, rainbow-colored brunch. Maybe you had a hard week, maybe you’re celebrating, whatever the reason, these Fruity Pebble pancakes are for you!
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Fruity Pebble Pancake Recipe
Serves 4
Ingredients
1 cup flour
1 tsp baking powder
1 tbsp sugar
1 large egg
1 cup buttermilk
½ cup Fruity Pebbles or Crushed Fruity Pebble Meringues
Oil or butter for the pan
Instructions
1. If desired, preheat oven to 200°F for keeping your pancakes warm.
2. In a large bowl, whisk together the flour, baking powder, and sugar. In a small bowl, whisk the egg into the buttermilk. Add the wet ingredients to the flour mixture and gently combine with a fork. Gently fold in the Fruity Pebbles or Fruity Pebble meringues. Do not overmix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes so some moisture works its way into the lumps.
3. Heat up a nonstick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Remove from the pan and place on a wire rack placed on top of a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.
4. Top with softly whipped cream, extra Fruity Pebbles, and raspberries, if desired.
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