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| Michael R. from Colorado |
Well hello everybody! I just wanted to inform everyone about my Purple Pancake photo contest coming up! March 8th is Purple Pancake Day! Purple Pancake day is known for Pancreatic Cancer awareness, but why not make them for Epilepsy awareness too? After all, it is our color! So let's make them for both! Two causes, and one delicious breakfast! It's healthy, full of antioxidants, and so much fun to eat!
So make yourself some purple pancakes for breakfast in the name of Epilepsy awareness and Pancreatic Cancer awareness! Then, get your cameras out and take a picture of your Purple Pancakes and send it to MandyKrzywonski@Yahoo.com, along with your name, e-mail address in which you can be reached! A few recipe for Purple Pancakes is shown below so you know how to make them perfectly!
PHOTO SUBMISSIONS begin on February 28th and end on March 30th.
Winners will be picked RANDOMLY, out of a jar.
WINNERS will be chosen same day and will be shown on the CONTESTS page. (See sidebar to your right)
PRIZES are listed for you to see on the CONTESTS page. (See sidebar to your right)
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Winners will be chosen upon the following:
~ How delicious those Purple Pancakes look!
~ Originality
~ Following of the RULES (See below)
RULES:
1. Purple pancakes MUST be in the photo. Not drawings of them either - the actual purple pancakes!
2. Photos must be appropriate for all ages.
3. NO people can be in the photos! These are just pictures of the Purple Pancakes!
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Mandy's Purple Pancake Recipe
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| Tiffany Peterson from Georgia |
Ingredients:
2 cups plain flour
3 teaspoons baking powder
2 tablespoons regular white sugar (NOT powdered)
2 eggs, lightly beaten
3 cups buttermilk
3 tsp unsalted butter, melted
1 cup blueberries, pureed or crushed
OR
1/2 cup crushed blueberries & 1/2 cup crushed blackberries
Extra unsalted butter for greasing pan
Extra berries, yogurt and honey, to serve
Purple food coloring
OPTIONAL: 2/3 cup dark chocolate chips (extra antioxidants!)
Directions:
Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted
butter. Whisk to combine.
Now add the blueberries and blackberries, and dark chocolate chips (optional). Stir with a spoon or fork until mixed well.
Add drops of purple food coloring and mix until the batter looks purple enough to your liking. 6-8 drops usually does it in this recipe.
Heat a large non-stick frying pan over a medium heat and melt ¼ teaspoon of the extra butter.
Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on
the surface. Turn the pancake over carefully and cook for one more minute.
Keep cooked pancakes warm on a plate while other pancakes are being made.
Serve with extra blueberries and other berries. Instead of using whipped cream and maple syrup as a topping, try using yogurt and honey. This is optional, of course.
If you don't have buttermilk, try squeezing half a lemon into the milk.
Feel free to add your own ingredients or make your own variations.
NOTE: Instead of using syrup or honey on top, I used 1/4 cup blueberries, 1/4 cup blackberries and 1 tbsp honey to make a "jam". I spread the jam between each pancake and ate it that way! Delicious!
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EASIER RECIPE:
1. Mix desired amount of pancake mix out of the box.
2. Add a half cup of crushed blueberries/blackberries for every two cups of batter.
3. Add 1/4 cup chocolate chips per two cups of batter.
4. Add purple food coloring until your batter is a deep purple.
5. Follow cooking instructions, and top with more berries, honey, yogurt, etc.
Really a purple pancake what about food poisoning!
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