What better way to greet the sun than by serving flowers for breakfast? If you don’t have a flower-shaped cookie cutter, use whatever fun shapes you have. Any shape will do!
- 1 large egg, beaten well
- 1 1/4 cups milk (whole, low-fat or skim)
- 2 Tablespoons butter or margarine, melted
- 1/2 teaspoon baking soda
- 1 1/4 cups sifted all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vegetable oil or nonstick cooking spray, reserved for griddle or skillet
- 2 cups fruit (raspberries, blueberries or sliced strawberries)
Tools:
Flower-shaped cookie cutter
Variations
- 1 1/4 cups buttermilk can be substituted for the milk.
- 2 Tablespoons vegetable oil can be substituted for the butter or margarine.
step 1 Preheat oven to 200 degrees F and place baking sheet or oven-proof serving platter in oven on middle rack. Whisk together all ingredients (except reserved vegetable oil/cooking spray and fruit) in medium bowl until almost blended, about 30 seconds. Do not overmix. (There will be some lumps in the batter.) Let batter rest.
step 2 Heat large nonstick skillet or stovetop griddle over medium-high heat (375 degrees F for electric griddle) until drops of water skip across surface and evaporate. Lightly brush griddle with the vegetable oil or spray with nonstick cooking spray.
step 3 Pour 2 Tablespoons batter from Step 1 onto heated griddle for each pancake. Flip pancakes with spatula when bubbles appear on pancake edges, about 1–2 minutes. Cook until steam rises from pancakes, about 30 seconds to 1 minute. Transfer to cutting board and let cool for 2 minutes.
step 4 Using a 3-inch flower-shaped cookie cutter, cut flowers out of pancakes. Transfer to baking sheet or serving platter in oven to keep warm until all pancakes are done.
step 5 When all pancakes are finished (there should be about 20), remove from oven and serve immediately with 1/2 cup sliced fruit, butter and warm maple syrup.