Pink Pancakes (Edit recipe)

Add a little color to your morning cakes. Perfect for Valentine’s Day, Mother’s Day, or any day.

15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	270
Fat:	25 g
Carbohydrates:	11 g
Protein:	5 g
Cholesterol:	100 g
Sodium:	25 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

by Color Kitchen Foods

View original recipe

Serves: 4

Ingredients

Pancakes

Pancake Mix, of choice, or pancake recipe from scratch
1 Color Kitchen Foods Pink Food Color, 1 packet
1 Color Kitchen Foods Rainbow Sprinkles, 1 packet
Raspberry Syrup

Whipped Cream

1/3 cup Powdered Sugar
1 Color Kitchen Foods Pink Food Color, 1 packet
1.25 cup Heavy Cream (Whipping Cream)
1 tsp Color Kitchen Foods Alcohol-Free Vanilla

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whipped Cream

Chill a medium-sized bowl in the freezer for at least 10 minutes.
Blend dry ingredients: powdered sugar and color.
Add heavy cream and vanilla extract.
Beat with an electric mixer on high speed until stiff peaks form. Keep in refrigerator until pancakes are ready.

Pancakes

Mix pink color with dry pancake mix. Add wet ingredients and blend fully until all the color is dissolved. Add ½ sprinkle packet to batter and mix lightly. Do not let sit for long after adding sprinkles. Save ½ sprinkles for topping.
Use low heat on pancakes. Let cool slightly and top with whipped cream, syrup and sprinkles!