Hacks for the Holidays #10
Cookie Cutter Pancakes!
So, what’s better than making cookie dough, chilling it, rolling it, using cookie cutters, baking the cookies, waiting for them to cool, then frosting and sprinkling? (I don’t know about you, but I’m exhausted just thinking about it) Cookie cutter pancakes! These brunch buddies are a treat that’s just as sweet, but easier to make. Ours weren’t perfect, but then again…nether are we. I can tell you that they tasted great!
You Will Need
- “Complete” pancake mix (requires no eggs or oil, only water)
- Water
- Measuring cups
- Cookie cutters
- Cooking spray or butter
- Large pan or griddle
- Salad tongs
- Maple syrup
- sprinkles or powdered sugar
Heat a non-stick griddle to medium. Thoroughly coat the griddle surface and the cookie cutters with butter or cooking spray. Place the cookie cutters on the griddle or pan surface. Mix your batter–leave in the lumps for a fluffy pancake texture. Carefully spoon the batter into the cookie cutters–fill half way to allow for the pancake to rise as it cooks. Use salad or cooking tongs to turn the pancakes as they brown. When golden brown on both sides, carefully remove the pancake from its cutter—they may take a bit of gentle shaking, but they should fall out easily because you greased them first! Top with a dusting of powdered sugar, butter, syrup and maybe some holiday sprinkles for good measure! This is an especially cute idea for a Valentine’s Day breakfast too! Yummy!