My kids love pancakes, and ice cream (who doesn’t?!). So when I was flipping through one of their books and found a recipe for Ice Cream Pancakes, I knew I had to try it! These are a cross between a pancake and french toast since they’re fried in oil. Yum!
The original recipe called for vanilla ice cream, but I had chocolate chip – so that’s what I used (and that’s why you see chocolate flecks in the pancakes). So grab the kids and make breakfast for dinner!
2 cups ice cream
1 cup water, warm
2 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
1/4 cup canola oil for frying, add more as needed
In a medium bowl (preferably melamine with a pour-spout), place the ice cream, warm water, and egg. Stir until combined.
Add the flour, baking powder, and salt; stir together until combined – but don’t overmix! Lumps are okay.
Heat the oil in a cast iron pan (or nonstick skillet) on medium heat, and pour a couple of small pancakes (about 1/3 cup for each).
When the pancakes start to bubble on top (about 1 minute or so), flip them. Cook for another minute on the other side, or until done.
*Sometimes I cut into the center of a pancake with a spatula to make sure it’s done!
Linking to I Heart Nap Time