I love festive food during the holidays, especially Christmas. It’s so fun to see all the artistic ways that people can weave holiday symbols into food. I’m always so impressed with people’s creativity. My most recent spontaneous purchases was a pancake pen, which I stumbled upon at the grocery store. I’d always wanted one so I could get a little more creative with breakfast for the kids, like spelling their names or drawing fun pancake pictures. Well the boys have been sick for the last week and eating like birds so I knew I’d have to pull out all the stops to get them to eat any dinner tonight. Basically, out of desperation, I decided to break out my Christmas cookie cutters and my new pancake pen and get to work.
CINNAMON & SUGAR CHRISTMAS CAKES
- 1 cup Krusteaz buttermilk pancake mix
- 3/4 cup warm water
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- Get your griddle all warmed up for your cakes (about 350). Use non stick spray or butter on your griddle so your cakes won’t stick.
- Put these ingredients in your pancake pen and shake until thoroughly mixed. If you don’t have a pancake pen, just mix this stuff in a bowl. And ask yourself WHY you don’t have a pancake pen. The consistency should be somewhat runny so add more water if it seems too thick.
- Spray the insides of your cookies cutters with non stick spray. I learned this the hard way. Lay your cookie cutters down on the hot griddle and fill them about half way full of pancake batter.
4. When the batter starts to bubble, like the picture above, they’re ready to be flipped. Using a paper towel to grab the corner of your cookie cutter and jiggle it until you shake the cake loose. Once you get the cookie cutter separated from the cake, flip it over.
5. If any of your cakes are sloppy, you can use a utensil to scrape away extras and reshape them. Cook a minute longer and serve.