Smiley Face Pancakes Recipes

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!

Steps:

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• Enjoy!

Steps:

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!

Steps:

• Make the strawberry sauce: Add the strawberries, sugar, and lemon juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, until thickened. Transfer to a liquid measuring cup or medium bowl and let cool to room temperature.
• Once cooled, purée the strawberry mixture with an immersion or standing blender until smooth. Set aside.
• Make the cream cheese filling: In a large bowl, combine the powdered sugar, cream cheese, butter, cream, and vanilla. Beat with an electric hand mixer on medium speed until completely smooth, about 3 minutes. Transfer the filling to a piping bag and cut an opening about 1 inch (3 centimeters) from the tip. Chill in the refrigerator until ready to use.
• Make the red velvet pancakes: In a large bowl, sift together the flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda.
• In a medium bowl, mix together the buttermilk and vinegar and let sit for 2 minutes. Add the egg yolks, vanilla, melted butter, and red food coloring and mix until well combined.
• Whisk the wet ingredients into the dry ingredients.
• In a large bowl, whip the egg whites with an electric hand mixer until stiff peaks form, 3-5 minutes, being careful not to overmix.
• Gently fold the egg whites into the batter. Let sit at room temperature for 5 minutes.
• Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
• Heat a large nonstick skillet over medium-low heat. Place a 6-inch heart-shaped cookie cutter in the center of the pan and spray the inside with nonstick spray. Scoop pancake batter into the mold, filling halfway up. Cover the pan and cook until bubbles form all over the surface and the pancake doesn't jiggle too much, 6-8 minutes. Uncover the pan and, using a wide spatula, carefully and quickly flip the mold. Cover and cook the pancake for another 3-4 minutes. Remove the pancake and mold from the pan, set the pancake on the wire rack to cool, and repeat with the remaining batter. If any batter leaks out of the mold while cooking, simply use a knife or kitchen scissors to trim off the excess once the pancakes have cooled a bit.
• Transfer the pancakes to the oven to keep warm until ready to serve.
• Make the chocolate sauce: In a medium microwave-safe bowl, melt the chocolate in 30-second intervals on medium power, stirring between, until melted and smooth.
• When ready to serve, drizzle some of the chocolate sauce onto 2 serving plates. Set a pancake in the center of each plate and pipe the cream cheese filling on top. Continue stacking, alternating between the pancakes and filling, with 3 pancakes per plate. Drizzle the top pancakes with more chocolate sauce. Using a piping bag or spoon, drizzle the strawberry sauce around the top edges and down the sides of the pancake stacks. Decorate the plates with whipped cream, chocolate chips, and strawberries.
• Enjoy!

Steps:

• Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
• In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
• Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
• Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
• Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
• Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
• Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
• Enjoy!

Steps:

• Cook the Pancake.
• Use the 2 Cherries for the 2 Eyes.
• Use the Apricot for the Nose.
• Use the Lime Slice for the Mouth.
• Cover the rest w/ your Several Chocolate Chips around your Pancake's Nose,
• Mouth and Eyes.