Stack & Fill Star Buttermilk Pancakes

What a treat to eat blueberry filled, star shaped pancakes for breakfast!

I am a big fan of Williams Sonoma, known for their gourmet foods and professional-style cookware products. I shop through their web site, catalog and stores. I admit that their prices can be high on many items, however, so I love to bargain hunt and usually scour the sale section of their web site or look first at the sale section in their stores. Lucky are the people who have a Williams Sonoma Outlet near them, where they can go to find bargains all the time!

I was so excited to find these "Stack and Fill" Star shaped pancake molds for sale recently for less than $6! They made my husband and my Valentine breakfast fun this past weekend.

Here is the Buttermilk Pancake recipe on the box, which includes the directions for using these molds. If you do not have pancake molds I'm sure you can just ladle the batter by 1/3 cups onto your greased griddle to make 12 regular individual pancakes.

Buttermilk Pancakes


Ingredients:
2 eggs
2 cups all-purpose flour, sifted
2 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
Maple syrup for serving

Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.


Pour about 1/2 cup batter into the large star mold, 1/3 cup of the batter into the medium mold, and two tablespoons in to the small mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more.

Keep warm until all the pancakes are cooked.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.


Makes 12 pancakes; serves 4.

Source -- the Williams-Sonoma Kitchen.



Check out the sale section of your nearest Williams Sonoma store and maybe you'll also be lucky to find these or other molds for sale. They make eating pancakes even more fun!