Cookie Cutter Pancakes

It does not take much to make a day festive. Just a few cookie cutters and some pancake batter helped us to get in the holiday mood. I saw some cute pancake molds at Williams-Sonoma. I also saw the lack of money in my wallet. So I pulled out our cookie cutters, whipped up a batch of our favorite pancakes {recipe below} and heated up the griddle.

How to use your cookie cutters for pancakes.
*Heat your griddle or frying pan to about 325F. Place cookie cutters on hot griddle. Do not use plastic cookie cutters! {That should have been a no-brainer, right?} Only metal against the hot surface.


*Spray generously with nonstick spray, trying to get any curves and corners on the inside of the cookie cutter. Spoon batter into cookie cutter; it will spread to fill the shape.


*Allow pancake to cook, with mold in place, until nice and bubbly on top. Gently remove mold using a set of tongues {the metal cookie cutters will be hot}, then flip the pancake to finish cooking.


*Serve with powdered sugar, butter and syrup and some ice cold milk. :~)



Favorite Pancake Batter
1 1/2 c whole milk
1/4 c white vinegar
2 c flour
1/4 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 c vegetable oil
2 tsp vanilla

Place milk in a large bowl. Add vinegar and let sit for a few minutes to 'sour'. Combine flour, sugar, baking powder, baking soda and salt in separate bowl. Whisk to combine. Add eggs, vegetable oil and vanilla to soured milk; whisk well. Add dry ingredients to milk mixture and whisk to combine.

Makes about 8 servings.

A Few Tips:
*The batter may be thinned slightly by adding a few tablespoons of water.

*Evaporated milk may be substituted for the whole milk; this works beautifully.

*Alternately, buttermilk may be substituted for the milk and vinegar.

*Combine all of the dry ingredients in a jar. Use a pretty ribbon to tie a card of instructions with a list of the wet ingredients and add a cookie cutter for a nice gift.

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