Fruity Pebble Pancake Recipe

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• serves 4

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1 large egg
• 1 cup buttermilk
• 1/2 cup Fruity Pebbles or crushed Fruity Pebble Meringues
• oil or butter for the pan

In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a small bowl, whisk the egg into the buttermilk. Add the wet ingredients to the flour mixture and gently combine with a fork.  Gently fold in the fruity pebbles or fruity pebble meringues. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps.

Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking. Top with softly whipped cream, extra Fruity Pebbles (and meringues if using), and raspberries, if desired.

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