Pink Ombre Pancakes Recipe

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)

Method

1. In a large bowl, whisk the flour, baking powder, sugar and salt together. In a large jug whisk eggs, milk, butter and vanilla. 
2. Make a well in the center of the dry ingredients and whisk in milk mixture to make a smooth batter. 
3. 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.
4. 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.
5. To serve, stack the pancakes from darkest on the bottom to lightest on the top. Serve the pancakes with berries, syrup and ice-cream.

Cooking notes:

• 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!