Funfetti pancakes are the perfect return to childhood, when everything was more colourful, sweeter and covered in sprinkles. There’s no age limit on these breakfast treats, though, and they’re so light and fluffy that the entire family will be begging for more.
- 1 egg
- 125ml (½ cup) milk
- 5ml (1 tsp) vanilla extract
- 8ml white sugar
- 150g cake flour
- 20ml (4 tsp) baking powder
- 30ml (2 tbsp) funfetti rainbow sprinkles + extra, to serve
- berry sauce
- fresh strawberries
- fresh whipped cream
In a bowl, whisk together the egg, milk and vanilla. In a separate bowl, combine the sugar, flour and baking powder. Gradually whisk the wet ingredients into the dry ingredients to form a thick batter. Stir in the sprinkles. Pour the batter into a piping bag, squeezy bottle or re-sealable bag with the corner cut off.
Heat a non-stick pan over medium heat and grease thoroughly. Pipe letters of batter into the pan. When bubbles start to form on the surface, flip the letters over and cook on the other side, 1 – 2 minutes. Repeat with the remaining batter.
Serve the funfetti pancakes in the berry sauce, with a side of fresh strawberries and a dollop of whipped cream.