Saturday Morning Panny Cakes Recipes

SATURDAY MORNING PANNY CAKES

Steps:

• Preheat electric griddle to just under 350 degrees.
• In a large mixing bowl, combine all ingredients in order given.
• Lightly grease the hot pan with butter or Crisco.
• Dip batter out with a metal 1/4-cup measure and pour into pan.
• Sprinkle with about 9 chocolate chips.
• Flip cakes when tops get slightly dry and bubbles pop (about 2 minutes). Cook for 1-2 more minutes.
• Remove to serving platter and continue with next batch.
• Serve with butter, maple or fruit syrup, a glass of milk or fruit juice and a side of bacon or sausage links!
• Optional toppings: Try peanut butter instead of butter. Yogurt is also another good topping.

RAINBOW SPRINKLE CAKE

Steps:

• Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
• In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
• Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
• Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
• Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
• Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
• Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
• Refrigerate cake 30 minutes or longer to set. Serve cool.

SATURDAY MORNING PANCAKES

Steps:

• Preheat to medium heat a large non-stick griddle. We use a double burner griddle.
• In a large mixing bowl, mix together the dry ingredients.
• In another bowl, beat the egg and then mix together the remaining moist ingredients.
• Dump the wet ingredient mixture to the dry mixture.
• Stir until everything is just blended. You will still have some lumps. (O.K. to break up any very large lumps).
• Put a very light coat of oil onto the pan. I do this by putting a small amount of oil onto the pan and spread out using part of a paper towel and a spatula.
• Put about 1/6 of the batter onto the hot skillet (I can cook 3 at a time). Cook until the edges appear dry and top of pancake bubbly. The bottom should be golden brown before turning.
• Turn and cook until golden on the other side.
• Serve with real maple syrup and butter.
• Makes 6 large pancakes.