Pancake Cereal Bowl

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👤 by admin

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Perfect for breakfast, brunch, or social media-worthy treats. Great for kids, casual meals, and creative plating.

Usage

Tiny, bite-sized pancakes served like cereal, creating a fun and visually appealing twist on a classic breakfast. Made using CakeShake Pancake Mix, this recipe is simple yet playful.

 Brief

Author

Admin

Category

Breakfast / Desserts

Difficulty

Easy

Yields

2 Servings

Prep Time 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

Ingredients

  • 1 cup CakeShake Pancake Mix
  • ¾ cup milk
  • 1 tbsp butter
  • Honey or syrup (for serving)

Instructions

  1. In a bowl, prepare a smooth pancake batter using CakeShake Pancake Mix and milk.
  2. Transfer the batter into a squeeze bottle or piping bag for easier control.
  3. Heat a pan and lightly grease with butter. Pipe small dots of batter to form mini pancakes.
  4. Cook on low heat, flipping quickly once bubbles appear, until golden on both sides.
  5. Transfer to a bowl, drizzle with syrup or honey, and serve warm.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.