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You do not need to use the green food coloring if you do not like food coloring. The pancakes are amazing without it. I use buttermilk in this recipe. In this recipe, you can use a buttermilk substitute. Add 1 ½ tablespoons of vinegar (or lemon juice) into a 2 cup measuring cup then fill the cup to 1 ½ total cups with regular whole milk.

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Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes. Set aside the batter, and let it rest for 5-10 minutes. While the batter rests, heat a griddle or nonstick skillet over medium heat.

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Add a different color of gel food coloring to each bowl and stir until the food coloring is thoroughly mixed into the batter. Heat pan or skillet over medium heat. Scoop ¼ cup of each color of pancake batter onto a hot griddle or skillet. And cook until bubbles begin to form. Flip the pancake and cook the other side.

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2. Divide the pancake batter (depending on how many you wish to make) into 6 small bowls. 3. Color the pancake batters using the food coloring. Red: In bowl 1, drop in 4 drops of red food coloring and mix well. Yellow: In bowl 2, drop in 3 drops of yellow food coloring and mix well. Orange: In bowl 3, drop in 5 drops of red and 5 drops of.

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Pour the batter onto the heated griddle, using approximately ¼ cup for each pancake. In a large bowl, mix flour, sugar, baking powder and salt. Pour in milk, egg and oil and mix until smooth. Pour the batter onto the heated griddle, using approximately ¼ cup for each pancake. Course: Breakfast. Keyword: perfect rainbow pancakes, rainbow pancakes.

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Gather the ingredients. Whisk together the flour, sugar, baking powder, and salt until combined. In a separate bowl or cup, whisk together the egg, melted butter, milk, and vanilla extract. If you've melted the butter in a dish, make sure to wait until it has cooled slightly before whisking in the egg and milk.

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In medium bowl, stir together pancake mix, milk, eggs and vanilla extract until blended. Evenly separate the batter into 6 smaller bowls and add food coloring to get your desired colors. Pour about 1/4 cupfuls onto hot griddle and cook until edges bubbly and edges are slightly done. Turn; cook additional 1-2 minutes and pancakes are done.

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Next, add a small amount of food coloring to your batter and mix it well. You can use regular liquid food coloring or gel and paste food colorings, which provide more intense colors. Alternatively, you can use natural food dyes for a more authentic look. One of my favorites for making colorful pancakes is Chefmaster liqua-gel food color.

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Step 1: Prepare the pancake batter. In a small bowl, whisk together flour, sugar, baking powder and salt. Then, in a large Pyrex measuring cup, combine the egg, milk and melted butter. Next, stir the wet ingredients into dry ingredients and mix until just moistened.

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Meanwhile, heat a large skillet over medium-low heat until hot. Grease with cooking spray, ghee, coconut oil or fat of choice. Pour the pancake batter in 1/4 cupfuls onto the hot skillet. Cook for 5 minutes then gently flip and cook an additional 3 minutes on the other side until cooked through.

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Separate batter into three bowls. In the first bowl add 1-2 drops red food coloring. Stir until coloring is incorporated. In the second bowl add 3-6 drops red food coloring. Stir until color is incorporated. Leave the last bowl as is. Pour approximately 1/2 cup batter onto hot skillet and cook until bubbles form around edges and over pancake.

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In a bowl mix cream cheese, vanilla, milk, and powdered sugar. Spoon cream cheese mixture into a piping bag, set aside. Heat an electric griddle or skillet until butter melts and sizzles. With the heat on a medium setting, drop the batter for the pancakes with either a ladle, or a half cup measuring scoop.

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Flip the pancake and cook the other side. Form the rainbow pancake stack by stacking one of each color pancake on top of each other. To create a syrup out of icing, microwave a container of premade vanilla icing for 20 seconds. Spoon the melted icing over the top of the pancake stack. Top with whipped cream and rainbow sprinkles.

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Combine your desired color with 1-2 Tablespoons of water and blend in food processor until fully broken down and a puree forms. Add additional water if needed to reach a smooth consistency. about half of any required milk or water. For example, if mix calls for 1 cup milk, add 1/2 cup puree and a half cup milk.

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In a large bowl, combine the flour, baking powder, salt, and sugar. In a blender, pour the milk, egg, butter, and spinach. Blend on high speed until smooth. Pour the green mixture into the flour bowl and with a whisk or fork, mix from the outside of the bowl in to combine, until all the visible lumps are gone.

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To mix your colors, just add the pancake batter to your squeeze bottle, then add in the food coloring and mix with a knife or a chopstick until you don't see any swirls of uncolored batter. Step 3 - Heating your griddle or pan. Turn your griddle onto the lowest setting. This was 200ºF on mine.