Mickey Mouse Pancakes
2 cups unbleached all-purpose flour
2 Tablespoons sugar
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
6 Tablespoons fat-free egg substitute
2 cups low-fat buttermilk or 1 cup low-fat milk and 1 cup low-fat buttermilk
2 Tablespoons vegetable oil
6 jet puffed marshmallows (for the nose)
42 gourmet-size chocolate chips (regular can also be used)
nonstick cooking spray
In a mixing bowl, stir together the first five ingredients.
In another bowl, blend the remaining ingredients. Add the egg mixture all at once to the flour mixture. Stir mixture just until blended. Set one marshmallow and seven chocolate chips in a custard bowl for each child. Start heating nonstick frying pan or skillet over medium-low heat. Coat generously with nonstick cooking spray. Using a 1/3-cup measure, have your child fill it with some of the batter and pour it in the bottom portion of the pan to make Mickey’s head. Then have your child fill a 1/8-cup measure with some of the batter and pour it in the upper left portion of the head to make one of Mickey’s ears. Have your child fill the 1/8-cup measure again but this time have your child pour it at the upper right portion of the head to make Mickey’s other ear. Watch carefully, and when the bottom of the Mickey pancake is lightly browned and bubbles appear, use an extra long spatula under the head and as much of the right ear as possible. Then flip over. (Into the direction of the left ear). Once your pancake is flipped your child can, with your careful supervision, press two chocolate chips into the pancake to make the eyes and use the five remaining chocolate chips to make a big smile. The big marshmallow can be pressed into the pancake to make the nose. When the bottom of the pancake is lightly browned, remove from skillet to a serving plate and repeat with remaining batter.