Rainbow Pancakes

Rainbow Pancakes

Courtesy of Kraft Kitchens 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time


1-1/2 cups flour
4 tsp. CALUMET Baking Powder
1/4 tsp. salt
1 egg
1-1/2 cups milk
2 Tbsp. oil, divided
2 Tbsp. each (1/3 of 3-oz. pkg.) JELL-O Strawberry Flavor Gelatin, JELL-O Orange Flavor Gelatin and JELL-O Lime Flavor Gelatin


1. Mix first 3 ingredients in large bowl until blended.

2. Whisk egg, milk and 1 Tbsp. oil until blended. Add to flour mixture; mix well.

3. Spoon about 1 cup batter into each of 2 separate small bowls. Stir different flavor dry gelatin mix into batter in each of the 3 bowls.

4. Heat griddle or large heavy skillet on medium heat; brush lightly with some of the remaining oil. For each pancake, spoon about 1-1/2 Tbsp. of each colored batter, 1 at a time, into arc shape on griddle to resemble rainbow. Cook until bubbles form on tops, then turn to brown other sides.

* How to Keep Pancakes Warm: Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.

* How to Use Leftover Gelatin Mixes: Dissolve each of the 3 remaining gelatin mix flavors in 1 cup boiling water, using separate bowl for each flavor. Pour half of each gelatin mixture into one of 6 small dessert dishes. Refrigerate until firm. Top with thawed COOL WHIP Whipped Topping just before serving. Makes 6 servings.

* Recipe courtesy of Kraft Kitchen


Calories: 250; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 35mg; Total Carbs: 40g; Fiber: 1g; Sugar: 16g; Protein: 7g; Sodium: 510mg;