Cap’n Crunch Pancakes

CAP’N CRUNCH PANCAKES

inspired by one of our local Miami favorites, The Eating House 

PANCAKES

Ingredients:

6 Tbsp melted butter 

2 eggs

1 1/2 cup buttermilk 

1 cup flour

1 cup ground Cap’n Crunch cereal 

1 1/2 Tbsp sugar

1 Tbsp baking powder 

1 tsp salt

Method:

Process about 2 cups Cap’n Crunch cereal in blendtec to get about 1 cup. Combine in a bowl with the other dry ingredients (flour, sugar, baking powder and salt). 

Melt butter in another bowl, beat in eggs and mix in buttermilk. Add dry ingredients. Stir until just mixed. 

Cook on griddle over med-high heat. 

CONDENSED MILK SYRUP

Ingredients:

1 cup condensed milk

1/4 cup heavy cream 

Pinch of salt

Method:

Combine ingredients and mix well. Stir just before serving. 

VANILLA BUTTER

Ingredients:

1 stick butter, room temp

1 tsp vanilla

Method:

Whip the vanilla and butter together until combined. 

CANDIED CAP’N CRUNCH

Ingredients:

3 cups Cap’n Crunch 

1/8 C milk powder

3 Tbsp sugar

1/2 tsp salt

5 Tbsp butter, melted 

Heat oven to 275

Melt butter. Add milk powder, sugar and salt. Mix. Toss with cereal.

Spread on parchment lined pan and bake 20 minutes. Cool completely.