Happy early Fourth of July, everybody! Don’t you just love Independence Day? All the patriotism, popping fireworks, vivid colors, and of course, all the good food! This is a holiday that truly salutes the grill as much as it salutes our country, and while we all love a good BBQ, we can’t overlook breakfast, now can we?
And I’ll use any excuse to bust out some sprinkles and start celebrating a little early!
It’s hard to tell what I love most about these pancakes. It could be the flavor of them. With the fresh strawberries and sweet glaze, these pancakes have a subtle angel food cake flavor. The fluffiness of the pancakes really lends to that, as well, and hints at the texture of angel food cake.
It could be the colors. Those little star sprinkles I put in the batter turn these little guys into patriotic pancakes bursting with colors like tiny fireworks. I mean, look at the colors! Oooh, ahhh.
You know, despite all those wonderful things, I think the reason I like this recipe so much is how easy it is. People always have the misconception that making an angel food cake from scratch is difficult, but it isn’t! And neither are these pancakes. They do have an extra step or two than traditional pancakes, and in a pinch, substituting instant pancake mix doesn’t do too much to the overall flavor–just the texture.
1 1/2 cups all-purpose flour
3 tablespoons powdered sugar
1/2 teaspoon salt
1/3 cup warm water
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1 teaspoon pure vanilla extract
1 cup patriotic sprinkle mix
In a medium-sized bowl, whisk together the half cup powdered sugar, flour and salt in a large bowl. Set aside.
In a larger bowl, use a balloon or large whisk to thoroughly combine egg whites, water, vanilla extract and cream of tartar. Whisk for about two minutes, then switch to a hand mixer, and add in the reserved cup of powdered sugar until just combined.
Continue this until medium peaks form on the tips of the beaters when pulled out of the mixture. Then, gently fold in the flour mixture a little bit at a time until all of the mixture is incorporated.
On a hot griddle greased with non-stick spray or butter, sprinkle a three-finger pinch of sprinkles directly onto the griddle. Scoop out a little less than 1/4 cup of batter and spread over the sprinkles, smoothing and spreading to form a thin layer of batter. Take a second three-finger pinch of sprinkles and scatter across the top of the pancake. Once the bottom browns slightly, flip the pancake. When both sides are golden- brown, remove from the griddle.
Repeat the process until all the batter is used.
About 1 cup powdered sugar
About 1 tablespoon milk
Mix powdered sugar and milk until desired consistency is reached. Typically, it should appear thick in the bowl, but run freely when scooped up and poured back into the bowl.
Drizzle liberally over warm pancakes. Top with fresh strawberries.
There you have it! Very easy, very delicious Star-Spangled Pancakes.