This Pink Ombre Pancake Stack is a pretty as a picture! Serve them up for brunch and impress your guests with a pop of pink goodness! Fresh, high quality eggs are the best to use and while you can use a natural pink food dye we also love to use a reduction of raspberries strained to add the pretty pink hue. Fresh berries serve don top will always be a winner and of course no pancake stack is complete with a dollop of double cream or ice-cream!
Ingredients (makes three stacks)
- 2 ½ cups (375g) plain flour
- 2 tablespoons baking powder
- 2 tablespoons caster sugar
- ¼ teaspoon salt
- 5 eggs
- 1 ¾ cups (420ml) milk
- 100g unsalted butter, melted
- 2 teaspoons vanilla extract
- Natural pink food coloring
- Strawberries, raspberries, maple syrup and ice-cream, to serve (optional)
- In a large bowl, whisk the flour, baking powder, sugar and salt together. In a large jug whisk eggs, milk, butter and vanilla.
- Make a well in the center of the dry ingredients and whisk in milk mixture to make a smooth batter.
- Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches, spoon ¼ cup of batter into the pan. Cook pancake for 1-2 minutes, until bubbles break on the surface and the underside is golden brown. Flip over and cook for 1 minute. Repeat to make 3 pancakes.
- Tint batter a pale shade of pink. Cook another 3 pancakes. Tint batter a darker shade of pink, cook another 3 pancakes. Repeat until you have 5 colors of pancakes in total.
- To serve, stack the pancakes from darkest on the bottom to lightest on the top. Serve the pancakes with berries, syrup and ice-cream.
- As more food color is added, the batter will spread more and create flatter, wider pancakes. We suggest adding an extra couple of tablespoons of flour and 1 tsp of baking powder to the batter after the first batch of food color is added.
- Keep pancakes warm in a low oven covered in foil while making the remaining pancakes.
- Most importantly, enjoy!