Ali Cooks: Rainbow Pancake Cake

Anything can be a cake if you try hard enough.  It's especially doable when the food being transformed already has the word 'cake' in it!

Yes, we're taking Pancake-Cake.  And you know what?  I did a damn good job on these pancakes, if I do say so myself.  EVERY OTHER pancake blog post I've done has had pancakes that are just not photogenic.  Why, you ask?  Well, it's because I like pancakes batter.  And soft, mushy, gooey pancakes.  I hear most people like fluffy, cakey pancakes.  So I tried with all my might to make pancakes my three best friends would enjoy.  It was a post-birthday breakfast, after all!

And you know what?!  I'm TOTALLY CAPABLE of making normal-people pancakes!  *Insert prideful emoji*

Allie also did a splendid job cutting the cake.  Tara did a splendid job helping me (as much as I would let her) in the kitchen.  And Kristina lit that  match (twice!) like it was nobody's business.

Go team!

And now I proclaim it Pancake Time.

Rainbow Pancake Cake

*Adapted from ChocolatesAndChai.com

Ingredients:

1 cup All-Purpose Flour

2 tsp Baking Powder

Pinch of Salt

2 Tbs Sugar

¾ cup plus 2 Tbs Milk

1 Egg, beaten

2 Tbs Unsalted Butter, melted & cooled

1 tsp Vanilla

Butter, for cooking

Red, Yellow, Blue, & Green food coloring

Whipped cream

Sprinkles

Instructions:

Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and cooled melted butter.  *Be careful not to use hot, melted butter, as that may end up cooking your eggs!*

Pour the wet ingredient mixture into the dry ingredients and stir until mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour.  Set the batter aside for 5-10 minutes.

Heat a couple frying pans over a low-medium heat and grease with butter.  Scoop a small amount of batter into a small bowl and add one drop of food coloring, mixing well.  

Add increasing amounts into two others bowls, leaving the majority of the batter in the original bowl.  Add food coloring to each and mix accordingly.

Scoop the largest batter mixture in its entirety into the larger of the frying pans.  Next, scrape the next largest batter mixture into the other frying pan.

Cook until the the ssurface form bubbles.  Flip and cook on the other side for a short time.  Adjust the heat accordingly, place onto a plate, and cover with a towel while you repeat the steps for the smaller of the two colored batter mixtures (the largest one may take the longest).  Allow to cool for a short time.  Stack the pancakes with the largest on the bottom of the plate and the smallest on top.

Add desired amount of whipped cream and sprinkles, sing 'Happy Birthday' and then...CUT THE CAKE!