Today, February 28th, is National Pancake Day. You can take this with a grain of salt as the recognition of this particular day was started by IHOP; ostensibly, for charity, but their ulterior motives seem a bit obvious.
Regardless, I've whipped up a delicious batch of flavored pancakes in honor of the day! If you don't have time to do the same, you can take advantage of the IHOP celebration as they are offering free pancakes today. Happy Pancaking!
1 1/2 cups self rising flour
2 tbsp white sugar
1 1/2 cups milk
1 tsp vanilla extract
3 tbsp butter, melted
Food coloring and flavorings, see below
1/4 cup cinnamon vanilla rum (use my recipe or just use rum and a dash of cinnamon!)
1 cup maple syrup
In a bowl, sift together dry ingredients. If you don't have self rising flour, substitute regular and add 3 teaspoons baking powder. Pour in milk, egg, and vanilla and mix until smooth.
At this point, you can add desired flavorings and colors. For my pancakes, I used food coloring gel (which is brighter than regular food coloring) and matched it to the flavorings. For instance, I used yellow for banana, orange for orange, red for raspberry, pink for champagne, and for purple I cheated, and used almond extract, because I didn't have any other flavorings around! I divided the batter and for each flavor, used about 1 tsp of the extract and 4-5 drops of the gel food coloring.
Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a frying pan or griddle and pour batter slowly to create pancake rounds. For silver dollar pancakes, I used about 1 tablespoon per pancake - adjust for desired size. As each pancake is removed from pan, dab a bit of butter on top and set aside.
Meanwhile, make the syrup. Simply boil the maple syrup and rum together until frothy, then set aside to slightly cool. Here is the recipe for the rum: Cinnamon Vanilla Bean Infused Rum
Serve pancakes warm, with syrup, and extra butter if desired. Enjoy!