Rainbow Pancakes

I'm sure you've seen rainbow pancakes before - they are so cute!  I have been wanting to try them for a long time and around St. Patrick's Day, I saw a lot of rainbow pancakes in blogland, so I was reminded of the idea.  We had green pancakes on St. Patrick's Day, so you can imagine how thrilled my kids were when they got to try these...

During the hiatus one morning, I just whipped up our usual pancake batter and then divided it into separate glass bowls.  I added food coloring to each to create the colors I wanted.  So fun, so easy, so cute and special for your kids!

My dear friend, Sarah turned me on to Martha Stewart's Basic Pancake Recipe.  Its a never-fail, easy recipe  that always satisfies.  Or, as Martha says, 

Nothing says "weekend" like pancakes for breakfast. When you see how simple it is to whip them up from scratch, you'll wonder why you never did it before.

Here is the recipe:

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• *Assorted toppings, such as butter, maple syrup, 
• confectioners' sugar, honey, jams, preserves, 
• sweetened whipped cream, or chocolate syrup

Directions

1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.