Rainbow pancakes | American recipes
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We’ve seen rainbow cakes and rainbow bagels, so now it’s time for rainbow pancakes.
These rainbow pancakes are so easy to make, all it takes is a little patience to make each of the colors separately. Unlike our classic pancake recipe which makes a thin French pancake, these make thick American pancakes. They are much better for stacking and you can put two to four of the same color in a large frying pan at the same time. Much faster than cooking one at a time. To keep the stack together, we sandwiched our pancakes with chocolate spread, but if you prefer, you can use peanut butter, marshmallow fluff, or even just melted chocolate. If your kids love pancakes (and rainbows), these make for a seriously awesome birthday breakfast, complete with a candle stuck on top.
Watch how to make rainbow pancakes
1x portion of American pancake batter
Food coloring: red, orange, yellow, green, blue and purple
60g of butter
Nutella, peanut butter, melted chocolate or marshmallow fluff, for sandwiching (optional)
Prepare a large batch of pancake batter (we made 3 batches of our American pancake batter). Divide into 6 portions.
Color each portion of dough with a little food coloring. Add small drops to the paste until you have the desired color.
Melt a little butter in a pan. Cook in ascending order, for 2-3 minutes on each side – so purple first, then blue, so you can arrange the rainbow straight from the pan.
Sandwich the pancakes with melted marshmallow, Nutella or melted chocolate.
Top tips for making rainbow pancakes
Instead of sprinkling icing sugar, you can lightly spray the pancakes with a spray on coconut oil, then pour hundreds and thousands of rainbows on top instead.
Once you have mastered baking the different pastas, you can try making pasta art with your rainbow pastas. Decant the paste into squeeze paste bottles, topped with a dispenser. Add a small spoonful of batter to the skillet. Surround it with a thin circle of another color so that the pasta comes together. Add a third ring of another color on the outside. You will need to work quickly so that the pasta is all cooked at the same time. Flip very carefully to disturb the colors as little as possible and serve with the side you cooked first facing up (it tends to be the sharpest).
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