Best 2 Rainbow Pancakes Recipes

If you're looking for a fun and colorful way to start your day, look no further than rainbow pancakes. These delightful treats are made with a variety of different colored pancake batters, which are then cooked together to create a vibrant and eye-catching stack. Not only are rainbow pancakes a feast for the eyes, but they're also incredibly delicious. With their fluffy texture and sweet flavor, they're sure to be a hit with people of all ages. Best of all, rainbow pancakes are surprisingly easy to make. With a little planning and preparation, you can whip up a batch of these colorful pancakes in no time.

Let's cook with our recipes!

RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS

Rainbow Potato Pancakes with Harissa and Eggs image

To make these colorful cakes, use small purple Peruvian fingerlings or purple sweet potatoes. Their vivid hue comes from anthocyanin, an antioxidant-rich pigment that protects against chronic diseases.

Provided by Juliana Hale

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup vegetable oil for frying, or more as needed
1 pound russet potatoes, peeled and shredded
6 tablespoons shredded yellow onion
1 pound purple potatoes, peeled and shredded
8 eggs, divided
½ cup potato starch
2 tablespoons potato starch
2 teaspoons kosher salt
¼ teaspoon ground black pepper
1 teaspoon balsamic vinegar
2 teaspoons white vinegar
½ cup microgreens
¼ cup sour cream
¼ cup harissa

Steps:

Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 61.8 g, Cholesterol 378.3 mg, Fat 19.2 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 5.7 g, Sodium 1197.6 mg, Sugar 3.3 g

RAINBOW PANCAKES

Rainbow Pancakes image

Make and share this Rainbow Pancakes recipe from Food.com.

Provided by Food.com

Categories Breakfast

Time 40m

Yield 2 6-7 pancakes

Number Of Ingredients 12

Ingredients

2 eggs
2 tablespoons oil
6 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
food coloring, of your choice
1 (15 ounce) can icing
1 tablespoon milk
1 tablespoon water
candy sprinkles

Steps:

TO MAKE PANCAKES.
Sift cake flour, salt, and baking powder.
Mix egg, sugar, milk, oil and vanilla extract in a bowl.
Add in sifted flour mixture.
Divide the batter and add food coloring in each, and mix thoroughly.
Lightly oil a non-stick frying pan and set to medium heat.
Scoop or pour in the batter, and cook both sides.
TO MAKE ICING.
Mix store-bought, ready-made icing with milk and water until smooth.
Stack the colored pancakes.
Pour over the icing.
Top with sprinkles.

Nutrition Facts : Calories 923.5, Fat 24.3, SaturatedFat 6.5, Cholesterol 204.2, Sodium 682.6, Carbohydrate 152.9, Fiber 2.3, Sugar 38.5, Protein 21.8

Tips:

Use fresh ingredients. Fresh fruits and vegetables will give your pancakes the best flavor.
Don't overmix the batter. Overmixing will make the pancakes tough.
Let the batter rest for a few minutes before cooking. This will help the pancakes rise.
Cook the pancakes over medium heat. This will help them cook evenly.
Serve the pancakes immediately. Pancakes are best when they are fresh and hot.

Conclusion:

Rainbow pancakes are a fun and easy way to add some color to your breakfast. They are perfect for special occasions, such as birthdays or holidays. With a little planning, you can create a rainbow pancake stack that is both beautiful and delicious.