3
tablespoons from 1 container Betty Crocker™ Rainbow Sprinkles
1
cup milk
2
tablespoons vegetable oil
1
teaspoon vanilla
2
eggs
Glaze and Garnish
2
cups powdered sugar
2
to 3 tablespoons milk
1/2
teaspoon vanilla
Additional Betty Crocker™ Rainbow Sprinkles, if desired
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Steps
1
Heat griddle or skillet over medium heat or electric griddle to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
2
In medium bowl, whisk together pancake ingredients until blended.
3
Brush griddle with vegetable oil or shortening. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. Remove from griddle to serving plate. Repeat with remaining batter.
4
In small bowl, mix powdered sugar, milk and 1/2 teaspoon vanilla until well blended. If too thick to drizzle, add additional milk 1/2 teaspoon at a time for desired drizzling consistency.
5
To serve, top each pancake with glaze and additional candy sprinkles.
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Don't flip'em more than once! Repeated cooking on both sides toughens rather than browning the pancakes.
Keep pancakes warm by setting them on a parchment paper-lined cookie sheet in the oven at 200°F until you’ve finished making the entire batch.
Serve pancakes with maple syrup or top with whipped cream.
These would be a perfect addition to a birthday breakfast table!
Try experimenting with different colored sprinkles for holiday celebrations. Green sprinkles would be a wonderful touch on St. Patrick’s Day, while red, white and blue sprinkles would be a great option for a festive Fourth of July brunch!
Save the remaining cake mix in an airtight container to make this recipe again.
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