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Easter Rainbow Pancakes

Easter Rainbow Pancakes


Adorable rainbow, Easter-shaped pancakes put some extra spring in your step on Easter morning.MORE+LESS-

Updated November 12, 2014

2

cups Bisquick™ Original baking mix

Food coloring (red, yellow, blue, green)

Powdered sugar, for dusting (optional)

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  • 1

    In a large bowl, stir together Bisquick™, milk and eggs until just combined.

  • 2

    Divide batter evenly among 4 bowls. Add a few drops of red food coloring in one bowl, yellow in another, etc. Stir to incorporate color.

  • 3

    Place greased cookie cutters on a hot greased griddle or skillet. Ladle batter into the center of each cookie cutter; cook until edges are dry and bubbles begin to form on top. Remove cookie cutter and flip; cook until golden. Repeat with remaining batter, re-greasing cookie cutters after each use.

  • 4

    Dust pancakes with powdered sugar just before serving, if desired.

No nutrition information available for this recipe


Rainbow pancakes recipe

Credit: TI Media Limited

Pancakes just got even more fun! These impressive rainbow pancakes look amazing and they're so easy to make at home.

Made as part of our pancake experiment, these rainbow pancakes are a work of art. Take inspiration from our picture to create your own. All you need is a little patience, our classic American pancake recipe and a lot of food colouring and away you go! We sandwiched these colourful pancakes with melted marshmallows to add an extra sweetness but chocolate spread, peanut butter or melted chocolate would work just as well. These pancakes are so impressive we think it’s a shame to just have them on Pancake Day. Serve them as a special birthday breakfast or even as a birthday cake alternative.


What do you need to make Bunny Pancakes?

We love making mini pancakes into cute characters like pancake turkeys, pancake owls, and even pancake gnomes! We’ve seen versions of big bunny pancakes but not ones using mini pancakes with are more kid-friendly to eat. We used mini frozen pancakes to make this meal super easy to prep. Of course you can make your own homemade pancakes too. All you need to finish this cute bunny are some whipped cream and coconut for the tail, mini chocolate chips for the paws, and bananas!


  • 3 cups grated russet potatoes
  • 3 tablespoons grated yellow onion
  • 1 ½ teaspoons kosher salt
  • 5 tablespoons potato starch
  • 2 eggs, beaten
  • ⅛ teaspoon ground white pepper
  • 1 cup vegetable oil for frying, or more as needed
  • Fine salt, to taste
  • 4 cups grated purple potatoes
  • 3 tablespoons grated red onion
  • 1 ½ teaspoons kosher salt
  • 5 tablespoons potato starch
  • 2 eggs, beaten
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 cup vegetable oil for frying, or more as needed
  • Fine salt, to taste

For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.

Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.

Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.

Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.

Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.

Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.

Use the same directions to make the purple potato pancakes using the ingredients listed above.


Spiced Pumpkin Pancakes With Cornmeal

These delicious pumpkin pancakes are flavored with brown sugar and spices, with extra texture from cornmeal in this recipe. They're wonderful and warming for breakfast or brunch, served with pecans and maple syrup.


Recipe Summary

  • 1 cup vegetable oil for frying, or more as needed
  • 1 pound russet potatoes, peeled and shredded
  • 6 tablespoons shredded yellow onion
  • 1 pound purple potatoes, peeled and shredded
  • 8 eggs, divided
  • ½ cup potato starch
  • 2 tablespoons potato starch
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons white vinegar
  • ½ cup microgreens
  • ¼ cup sour cream
  • ¼ cup harissa

Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel squeeze out as much moisture as possible, then transfer to a separate bowl.

Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.

Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet keep warm in oven. Repeat with remaining potato mixture.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.

Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.


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