Prep Time: 5 minutes | Cook Time: 10 minutes
Fruity Pebble Pancakes
- 2 cups flour
- 2 cups Fruity Pebbles
- 1/4 cup sugar
- 1/2 tsp salt
- 2 eggs
- 2 1/2 cups buttermilk
- 6 tbs butter, melted
- 1 tsp vanilla
- 1 cup butter
- 2 cups sugar
- 12 oz evaporated milk
- 2 tsp vanilla
- 1/4 tsp salt
Fruity Pebbles Pancakes
In a large mixing bowl, stir together the flour, Fruity Pebbles, sugar, and salt.
In a separate mixing bowl, beat the egg. Whisk in the buttermilk, melted butter, and vanilla.
Heat a skillet or griddle over medium with a tablespoon or two of butter or vegetable oil.
Pour the wet ingredients into the dry, stirring until just combined. Scoop out the batter with a 1/3 cup measuring cup and cook for about 1 to 2 minutes per side, or until they're nicely browned. You'll know when they're ready to flip because the bubbles around the edges will stop forming.
Melt the butter in a 3 quart saucepan. You could probably get away with 2 quart, but the milk rises as it cooks so you'll need to keep a good eye on it.
Add the sugar and evaporated milk. Stirring constantly, bring mixture to a boil over medium high heat. While continuing to stir, let boil for 3 minutes.
Remove from heat. Let rest 3 to 4 minutes, then stir in vanilla and salt.