Are you looking for an easy and fun breakfast? This large rainbow pancake sandwich was created when I had limited time in the morning and my daughter wanted sprinkled pancakes. Instead of making batches of pancakes, I poured the whole batter in the pan, sprinkled some rainbow sprinkles on top and then baked it in the oven until it was ready to fold in half (like an omelette). The folding came about when I realized that I couldn’t flip it without a big disaster! I have made this three times in the past two weeks and each time the pancake comes out baked to perfection. It’s perfectly golden, colorful and delicious.
If you don’t have any sprinkles at home, add your own desired topping. Fruit, jam, nutella or cookie butter would also be excellent to substitute with the sprinkles. Your child can help by combining the ingredients and helping you top the large pancake with your favorite topping.
This pancake is also excellent for a brunch or special occasion, like a birthday. It’s fun and can be easily modified.
Do you have a child that is on a dairy free diet? Substitute the milk with almond milk and use canola oil. Is your child gluten free? Make a gluten free version of this pancake and top the pancake with your favorite gluten free topping. Is your child sensitive to food dyes? Use dye free sprinkles that are make of natural fruits.
Language Tips: Emphasis actions such as mix, add, fold, pour, etc. Focus on sequencing by asking your child to retell you the steps of the recipe. Get your child more involved by adding their own steps and favorite ingredients to the pancake.
3/4 cup all purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
dash of salt
3 tablespoons of granulated sugar (I used organic raw sugar)
3/4 cup of whole milk or 2% milk
1-2 tablespoons of melted unsalted butter or canola oil (plus more for the pan when cooking the pancake)
1 teaspoon of vanilla extract
1/4 cup of rainbow sprinkles (you can add more or less depending on your preference) If you don’t want to use sprinkles, substitute the sprinkles for mini chocolate chips.
1. Preheat the oven for 375 degrees.
2. Mix flour through sugar in a bowl. Whisk well.
3. In a separate bowl, mix milk through vanilla extract together.
4. Slowly add wet ingredients to dry ingredients and mix until combined.
5. Heat a large pan (that is oven safe) and add butter and/or canola oil until melted (I add one tablespoon of butter and one tablespoon of oil). You can also add non stick spray depending on your pan. Pour the batter into the pan. Sprinkle your topping all over the large pancake. Let cook on low to medium heat for one minute.
6. Place aluminum foil on the handle of your pan and place it in oven. Depending on your oven, the time in the oven will fluctuate. Leave it in the oven for 3-5 minutes and check to see if the pancake is starting to bubble. If it is starting to bubble, take a large spatula and fold the pancake in half (Like an omelette). Put the pancake back in the oven for 1-2 minutes or until done.
7. Take the pan out of the oven and transfer the pancake to a large plate.
8. Cut in slices or wedges.