Funfetti Cake Batter Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Cake mix, white or yellow
  • 1 tbsp Granulated sugar
  • 2 tbsp Powdered sugar
  • 3 tbsp Rainbow sprinkles
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter, unsalted
  • 3/4 cup Heavy cream
  • 1 1/2 cup Milk

Found on bakedbyrachel.com

Description

Ingredients

• 1 1/2C all purpose flour
• 2 tsp baking powder
• Pinch of salt
• 1 Tbsp granulated sugar
• 1/2C white or yellow cake mix
• 1 tsp vanilla extract
• 1 egg
• 1 1/2C milk
• 3 Tbsp unsalted butter, melted
• 3-4 Tbsp rainbow sprinkles
• 3/4C heavy cream
• 2 Tbsp powdered sugar

Directions

• Prepare whipped cream in a medium bowl. Beat together heavy cream and powdered sugar until thickened and nearly stiff peaks form. Chill until ready to use. Preheat an electric skillet to 350°F and lightly grease with vegetable oil. In a large bowl, combine dry pancake ingredients, reserving sprinkles. In a medium bowl, combine wet ingredients. Slowly incorporate the wet mixture to the dry, using a whisk to combine. Stir until only small lumps remain. Stir in sprinkles. Using a large cookie scoop, drop batter onto preheated skillet. Smooth out batter, creating a circle in an even layer. Cook for 3 minutes or until golden on the bottom and bubbling on top. Flip and cook for an additional 1 minute or until golden. Serve and enjoy immediately with fresh whipped cream and extra sprinkles.