We know you have leftover Halloween candy. A lot of it. And we know that you want an excuse to eat it for breakfast…
Good thing for the pancake, that wonderful catch-all that loves anything from fresh blueberries to caviar (think blini, people) to whipped lemon ricotta. For now, our taste buds and cravings match those of our 5 year-old and we’re using our homemade pancake batter as a vehicle for leftover Halloween M&M’s, preferably peanut. No shame, y’all. These are scrumptious. The tender cake gives way to salty, chocolate-y crunch and then you wonder why you never thought of this before. Good thing we did.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2 cups milk
- 1 large egg
- 4 tablespoons unsalted butter, melted
- vegetable oil or non-stick cooking spray
- 1 cup regular, peanut or peanut butter M&M's, crushed
- In a large bowl, whisk together the flour, baking powder, salt and sugar. In a separate bowl, whisk the milk, eggs, and melted butter together until thoroughly mixed. Pour this mixture into the dry ingredients and stir with a wooden spoon until just combined. Set the batter aside to rest for at least 30 minutes or refrigerate, up to overnight
- Place a cast-iron skillet or non-stick pan over medium-low heat and add just enough oil to cover the bottom. Pour some of the batter into the heated skillet, using a ¼th cup measure as a scoop. When the batter is poured into the pan and has stopped spreading, sprinkle about 2 teaspoons of crushed M&M's into each cake. Cook until the bubbles form in the center and the edges are firm. Turn and cook 2 minutes more.