Birthday pancakes

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 982, total fat 57 G., saturated fats 34 G., proteins 13 G., carbohydrates 105 G., fiber 1 G., cholesterol 266 mg, sodium 775 mg, sugar 65 G.

In the morning, before it's time for the birthday cake, delight the birthday boy or girl with these festive pancakes, stacking them beautifully, drizzling them with cream cheese frosting (just like the cake!), and topping them with whipped cream and colorful sprinkles. Don't forget to add a candle to the impromptu cake. Colorful sprinkles are also added to the batter. Fry the pancakes over low heat until they're light golden, allowing the bright confetti to be clearly visible.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Topping

1 cup heavy cream
0.5 tbsp. natural maple syrup
110 g cream cheese, cut into pieces
1 tbsp natural vanilla extract
A pinch of coarse salt

Pancakes

1.5 cups premium flour
3 tablespoons of sugar
1 tbsp baking powder
0.5 tsp fine salt
1 cup of milk
4 tablespoons unsalted butter, melted, plus 2-3 tablespoons for frying pancakes
2 large eggs
1 tbsp natural vanilla extract
0.5 cups multi-colored sprinkles + extra for decoration
Sweet whipped cream, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream cheese, milk, cream, maple syrup

Cooking the dish according to the recipe:

Topping:

In a small saucepan, heat the heavy cream, maple syrup, cream cheese, vanilla extract, and coarse salt over medium-low heat, whisking frequently, until the cheese is smooth and the mixture begins to simmer, 8 to 10 minutes. Remove the saucepan from the heat, cover, and keep warm.
Preheat oven to 120°C.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

Pancakes:

In a large bowl, combine the flour, sugar, baking powder, and fine salt. In a medium bowl, combine the milk, butter, eggs, and vanilla extract. Add the milk mixture and toppings to the flour mixture and stir until fully incorporated (it's okay if a few lumps remain).
Heat a large nonstick skillet or griddle over medium-low heat, add 1/2 tablespoon of butter, and let it melt. Pour 1/4 cup of batter into the hot skillet and cook until the pancakes are lightly golden on the bottom and bubbly on top, 4-5 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes. Stack the pancakes on serving plates and keep them in the oven to keep warm. Cook all the pancakes in the same way.
Pour the topping over the pancake stacks, then top with whipped cream and colorful sprinkles. Add a candle, if desired, and serve the pancakes with the remaining topping.