Squeeze Bottle Pancakes

1. 1

   In a medium-size mixing bowl, whisk together all your dry ingredients

2. 2

   In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.

3. 3

   Add the wet ingredients to the dry ingredients by gently stir together until you stop seeing flour, then gradually add food coloring (if using) until desired shade.

4. 4

   Be careful not to overmix, that will make the batter tough.

5. 5

   Transfer the batter to a plastic squeeze bottle with the tip widened to allow batter to flow through

6. 6

   Place a large non-stick pan over a medium-high flame and let the surface get hot.

7. 7

   It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate.

8. 8

   Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan.

9. 9

   This will keep the pancakes from sticking.

10. 10

    Dispense batter in even loops, and allow to cook until bubbles form on top.

11. 11

    Flip and cook on the other side for 30 seconds to a minute, then transfer to a plate and repeat until all the batter is gone.

* Per serving · 4 servings · Values may vary.

No additional tips available.