The first recipe sounds very good to me, easy and tasty. The second is more time consumming and may need more flour to hold its shape.
Good luck with your breakfast!
Mickey Mouse Pancakes
Chef Mickey's
2 C. flour
3 T. sugar
2 t. baking powder
1/4 t. salt
1 1/2 C. milk
2 large eggs
2 T. oil
1/2 t. vanilla extract
warm maple or fruit syrup for serving
fresh fruit for serving
Into a large bowl, sift the dry ingredients together. Make a well in the center.
In a medium bowl, whisk together the milk, eggs, oil and vanilla. Pour the milk mixture into the dry ingredients and stir just to blend.
Heat a lightly oiled griddle or a large skillet over medium heat until hot but not smoking. Using a 1/4 C. of batter, make a 4" circle for the head. Using 2 T. of batter for each, make two 2" circles touching the top of the head for ears. When all bubbles on top of the pancake have popped and the underside is golden brown, flip with a pancake turner. Cook until the underside is golden. Repeat with remaining batter. Makes 8 pancakes.
Mickey Mouse Pancakes 2
1 C. flour
1 T. baking powder
1/4 C. sugar
1 t. salt
2 eggs
2 C. milk
1/4 C. vegetable oil
Sift the dry ingredients together and set aside. In a mixing bowl, beat the eggs until pale and frothy. Add the milk and beat for another two minutes. Resift the dry ingredients and add to the egg mixture, beating until smooth. Add the oil and mix another minute.
Heat a frying pan until drops of water tossed from your fingertips dance across the surface. Pour two T. of oil into the pan, then tip it to coat the surface evenly with oil.
To form each Mickey: Pour a medium circle of batter into the pan and two smaller circles at the top of the larger circle for the ears. Cook until the bubbles that form on the surface break and the surface looks slightly dry. Flip and cook until second side is golden.
Decoration: Use chocolate chips for eyes and 1/2 orange slice for a mouth, if desired.
Source: Disney World 20 Years of Magic, Newsweek Inc.
