Recipe: Spring Fling Buttermilk Pancakes with Cinnamon Butter

Celebrate spring with an easy breakfast treat. This colorful pancake meal is ideal for children, but little ones can also help with the preparation and present it as a bright breakfast in bed for Mother’s Day. The accompanying cinnamon spread recipe makes a tasty pancake topping or bagel spread.

Both recipes rely on standard household ingredients and take about fifteen minutes to prepare. If desired, prepare the butter pats in advance. The buttermilk pancakes taste best fresh, but reheat well in the microwave.

Spring Fling Mini Pancake Recipe
Yield: approximately 10 3-inch pancakes
Ingredients and Special Materials:
1 cup milk (see note)
1 tablespoon white vinegar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
food coloring, recommend neon colors
small cookie or fondant cutters

Combine the milk and vinegar to make a buttermilk substitute. Set aside.

Whisk the dry ingredients together in a large mixing bowl. Add milk mixture, butter and egg. Whisk until just combined.

Divide the pancake batter into thirds. Use two to three drops of food coloring to color two portions of the batter.

Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface.

For each pancake, add enough batter to make a 3-inch pancake, about 2 to 3 tablespoonfuls. Cook over medium heat until the edges of the pancakes are bubbly and a bit dry about 45 seconds. Turn with a thin spatula and cook until done, about 45 seconds.

Use small cookie cutters to cut shapes out of the center of the pancakes. Swap the centers to create multicolored pancakes. Serve with cinnamon butter pats and syrup.

*Note: If the batter is too thick, add more milk 1 tablespoon at a time.

Cinnamon Butter Pats
Yield: 4 servings
Ingredients and Special Materials:
4 tablespoons butter or butter spread
1/4 to 1/2 teaspoon ground cinnamon
wax paper
small cookie or fondant cutters, simple shapes work best
ziptop freezer or storage bag

Let the butter or spread soften at room temperature. Add cinnamon and blend with a fork. If desired, use an electric mixer for fluffier results.

Line a dish with wax paper. Top with the cookie cutters.

Transfer the butter to a sturdy ziptop bag. Snip the corner and pipe the butter into the cookie cutters. Chill in the freezer until the butter is hard, about 8 minutes.

Gently push the butter out of the cookie cutters. Turn them over so the nice side shows. Store butter pats in the refrigerator until ready to serve. Handle them carefully to avoid melting.

Recipe Variation:
Try this simple variation to make an adult-friendly spread for bagels or English muffins. Substitute cream cheese for half the butter and prepare as directed

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