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- ¾ cup Hy-Vee complete pancake & waffle mix
- 2 tbsp Hy-Vee granulated sugar
- 2 tbsp Hy-Vee powdered sugar
- ¼ tsp Hy-Vee baking powder
- ½ cup Hy-Vee whole milk
- 2 Hy-Vee large eggs, separated
- 2 Hy-Vee large egg whites
- ¼ tsp Hy-Vee vanilla extract
- ½ cup rainbow jimmies, plus additional for garnish
- ½ cup water, divided
- Hy-Vee frozen whipped topping, thawed, for garnish
Whisk together pancake mix, granulated sugar, powdered sugar, and baking powder in a large bowl. Add milk and 2 egg yolks; whisk just until combined. Set pancake batter aside.
Beat 4 egg whites and vanilla in a large mixing bowl with an electric mixer on high until stiff peaks form (tips stand straight). Fold egg whites into pancake batter just until combined; do not overmix. Fold in ½ cup jimmies.
Heat a large nonstick skillet over medium-low heat. Place 2 (3×2⅛-inch) metal rings in skillet, with bottoms of rings resting flat in skillet. Spray rings with nonstick spray. Fill each ring with ¾ cup batter. Pour ¼ cup water in skillet outside of rings.
Cover skillet and cook 15 to 18 minutes or until tops spring back. Turn over pancakes in metal rings. Cook, covered, 3 minutes more. Remove pancakes from skillet. Using a narrow metal spatula or table knife, loosen sides of pancakes from rings. Remove pancakes from rings; transfer to a serving plate. Repeat with remaining pancake batter and ¼ cup water for steaming.
To serve, garnish pancakes with whipped topping, berries, and additional jimmies, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 20g||26%|
|Saturated Fat: 7g|
|Trans Fat: 4g|
|Total Carbohydrate: 92g||33%|
|Dietary Fiber: 1g||4%|