Please join me for a moment of ’90s nostalgia. It’s totally relevant, I swear…
Do you remember that episode of The Simpsons when Bart saves Mr. Burns’ life through a blood donation? Then when Mr. Burns fails to shower the family in riches, Homer writes an angry letter (claiming, among other things, that the old man smells like an elephant’s butt).
Stay with me here – it’s relevant.
Anyway, all of Homer’s anger magically disappears when he dreams of pouring syrup on (and then eating) a stack of pancakes.
So, what was the point of all of that? Pancakes are awesome.
But I’m sure I didn’t need to tell you that.
Now, I couldn’t possibly write another sentence without addressing the fancy new elephant in the room – my blog has had a makeover! After thinking about it for months, I moved my blog from wordpress.com to BlueHost, which allowed me to install this new theme.
I won’t go into the technical gibberish, but it took a while for my domain name to swap over. As someone who’s constantly convinced the world is ending, this caused me to fear that my life would turn into an episode of Twilight Zone and the blog would forever be in Internet purgatory and I became so stressed that I wanted to tear out all my hair.
*Gasps for air* Breathe, Claudia, breathe.
In an attempt to calm myself down I made some pancakes.
Why would pancakes help? Well, pancakes are awesome, remember?
These pancakes are especially magical, since they contain sprinkles!
Pancakes and sprinkles!? This might be the most fun-filled breakfast in the universe.
Birthdays, Christmas, de-stressing, just enjoying a lazy Sunday – whatever the occasion, I can assure you that any pancakes will make everything more exciting.
And if you make funfetti pancakes – well – hold on to your hats, people!*
*I’m not responsible for any hats that may be lost as a result of these pancakes.
- ½ cup rolled oats
- 1 cup spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, separated
- 1 tablespoon brown sugar, packed
- 2 teaspoons vanilla extract
- ½ cup Greek-style vanilla yogurt
- 1 cup buttermilk
- 2 tablespoons sprinkles
- Maple syrup and extra sprinkles, to serve
- Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Transfer the oat flour to a medium-sized bowl.
- Add the spelt flour, baking powder, baking soda and salt, and mix with a wooden spoon until well combined.
- In a large bowl, whisk the egg yolks and brown sugar. Mix in the vanilla extract and yogurt. Add the buttermilk, and mix until well combined.
- In another bowl, use electric beaters to beat the egg whites into firm peaks.
- Pour the dry ingredients (the flour/oats mixture) into the wet ingredients (the egg yolks/buttermilk mixture). Mix until just combined. If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute.
- Fold the egg whites into the batter. This is easiest if you fold in one tablespoon first, and then add the remainder of the egg whites.
- Gently fold in the sprinkles.*
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook the pancakes for 3 minutes on one side (or until bubbles appear on the surface). Flip, and cook for 1 - 2 minutes on the other. Adjust the stove heat as needed.
- Serve with maple syrup and some extra sprinkles. Enjoy!
Just before adding each ¼ cup of pancake batter to the skillet, stir in ½ -1 teaspoon of sprinkles; or
After adding the batter to the skillet, use a spoon to scatter ½ -1 teaspoon of sprinkles over each pancake