ALLCAPS COOKBOOK PRESENTS: Unicorn Pancakes! (Patreon)

In the constant quest to find food my toddler is willing to eat, I am not ashamed to resort to food coloring.

But! The color scheme is not the only thing that makes these Unicorn Pancakes! I stole this recipe RIGHT OFF A CHILD, i.e my friend’s daughter, and they’re totally delicious, barely even need butter and syrup. The coconut oil and salted butter gives them a unique salty-sweet tropical flavor that UNICORNS CRAVE.

DON’T YOU WANT TO BE THE MOST POPULAR HOUSE ON UNICORN DRIVE?

Well, even if you don’t, these rule, and I will hear no argument.

Incidentally, I got the ones in the photo looking the way they do by using an English Muffin mold/cutter. And I only did three of them that way so they would look pretty for you OBVIOUSLY. Most of my batch is properly misshapen like normal people make. Still very pretty.

Put ice cream on top. And bacon between the ice cream and the pancakes. This tip brought to you by a WEIRD AUSTRALIAN UNICORN, but it is a good one.

Ingredients

2 cups Bisquik pancake mix (yes, you have to use the mix, unless you’re into adding shortening on your own, in which case…ew.)

3 tablespoons sugar

2 teaspoons baking powder

1 cup whole milk

4 tablespoons melted coconut oil

2 eggs

1 teaspoon vanilla

A bunch of SALTED butter for your pan

Red, Blue, and Green Food Coloring

What Were We Doing Again?

Combine all ingredients in one large bowl and mix with a whisk or fork until blended but not overmixed.

Divide batter equally into three bowls.

To get the colors in the photo, use the following food coloring ratios.

Pink: 10 drops red

Turquoise: 9 drops blue, 2 drops green

Purple/Mauve: 10 drops red, 6 drops blue

Then…um…make pancakes, y’all.

KIDDING.

Take at least a tablespoon of salted butter and melt in a large nonstick skillet. Using a 1/4 cup measuring cup, ladle batter into the pan, allow to spread, and wait until bubbles are prickling up all over and the edges are starting to look firm. You should only need to flip once. (If you’re using a mold or cookie cutter, give it a little wipe of a paper towel with some butter on it, then just put it down in the pan, pour the batter in, wait until it’s firm and bubbly—it will rise more than the rest—then get your spatula on up under the whole thing, including mold, and flip it. If it’s done enough, it will survive and you can easily lift the mold out with brave fingertips or tongs. Wipe inside of mold between uses.)

Continue, re-buttering the pan between each batch, until the batter is gone and you have a huge pile of unicorn pancakes…or an empty plate because those greedy unicorns just gobbled them up as soon as they came out of the pan. Best hot, but can be easily freshened without overcooking by sticking them in the toaster on the lightest setting.