Doughnut Pancakes with Doughnut Glaze Syrup

We always try to encourage you to be healthy and fuel your brain here at North-West Jobs. But…it’s Pancake Tuesday this week so quite frankly, to hell with that! Here is the most indulgent and delightful pancake recipe we could think of, a cross between a donut and a pancake! Welcome to heaven. Enjoy!

Makes: 10-12 pancakes
Ingredients

• 2 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cups milk
• 2 large eggs
• 2 Tbsp vegetable oil
• 2 Tbsp applesauce
• 3 Tbsp granulated sugar
• 1/4 cup vegetable oil, for brushing griddle
• 1 recipe Doughnut Glaze Syrup

Doughnut Glaze Syrup

• 1/4 cup butter
• 2 cups powdered sugar
• 1/8 tsp salt
• 1/2 cup milk

• 1/2 tsp baking soda
• 1/2 tsp vanilla extract

Directions

• Whisk together flour, baking powder and salt.
• In a separate large mixing bowl, whisk together milk, eggs, 2 Tbsp vegetable oil, apple sauce and granulated sugar until well blended.
• Add in dry ingredients and mix until combined (batter should be slightly lumpy, don’t over-mix).
• Pour the batter into a sandwich size ziploc bag and seal bag.
• Heat a large frying pan.
• Brush preheated pan generously with vegetable
• The vegetable oil is an important part of the “fried” doughnut flavor so that’s why we say generously.
• Cut about a 1 inch corner off the ziploc bag (while holding it with the tip pointing upward so the batter doesn’t pour right out), then carefully pipe doughnut shapes onto oiled pan.
• Cook pancake until golden on bottom, then lift pancake with a spatula and brush pan again with vegetable oil then carefully flip to opposite side. Cook opposite side until golden. Repeat process with remaining batter. Serve Doughnut Pancakes warm, with Doughnut Glaze Syrup and rainbow sprinkles.

Doughnut Glaze Syrup 

• Melt butter in a medium saucepan over medium heat.
• Once butter has melted, stir in powdered sugar, salt and milk.
• Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy.
• Remove from heat and stir in vanilla. Serve warm over Doughnut Pancakes.
• Store in refrigerator up to one week.

Make these for breakfast on Tuesday morning and treat yourself and your loved ones, or bring them into the office to share. They’ll be a hit, trust us!