Sunday, August 2, 2009

Mickey Mouse Pancakes

If you know me, or if you've ever lived with me, or just spent the night at my house, you know how much I love love love breakfast! Hens in a Nest, french toast, omelets, pancakes, biscuits and gravy, muffins, bacon, bacon, and more bacon... what's not to love? I often find myself eating breakfast for dinner because I usually don't make much of a breakfast during the school week. I was especially excited on Father's Day because I was going to go to Fort Wayne, and my Nana was making breakfast for everyone. I knew this would involve my childhood favorite, Mickey Mouse pancakes. Sometimes just the head, other times the whole body, these were a staple of my childhood. I couldn't wait!

Then, it was all ruined. My brother's car got towed, and I don't have a car, so I was stuck in Indy. But, I still wanted my damn pancakes! Luckily for me, Joy the Baker (have I mentioned how much I love her?) posted her dad's recipe for buttermilk pancakes. I cut the recipe in half, and added more buttermilk so I could get a good Mickey shape. They were delicious! Not quite like Nana's, but yummy nonetheless. Now go make some pancakes!

Buttermilk Pancakes

Makes about 5 Mickey Mouse or 10 small pancakes

  • 1/2 cup buttermilk
  • 1 egg
  • 1 Tablespoon vegetable oil
  • 1/2 stick unsalted butter, melted and cooled slightly
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon salt
Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.

Once combined, let the batter sit for 10 minutes while griddle preheats.

Spray a griddle or skillet with nonstick vegetable spray over medium heat. Pour about 1/4 cup of batter onto skillet in a circle, then add two smaller circles for the ears. (You may need to add some more buttermilk if the batter is too thick to pour easily.) Cook until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes.

Flip pancakes with a spatula (a super thin metal spatula works great) and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly.

Serve with maple syrup. Don't forget the blueberries and bacon if you want to be super awesome like me!

1 comment:

Dana & Keith Newbrough said...

So good to see you back blogging. You have such delicious recipes. You should check out Sarah's cooking site ( and one my friends and I put together ( to swap easy, quick family recipes. I am no cook like you and Sarah, but I do love to eat. I even highlighted you and Sarah on my recipe blog - hope you don't mind. Can't wait to try some of your recipes. :)