Santa Hat Pancakes (Print Version)

# Ingredients:

01 - Milk (2 cups)
02 - All-purpose flour (2 1/4 cups)
03 - Vegetable oil (1/3 cup)
04 - Salt (1/4 teaspoon)
05 - Sugar (1/4 cup)
06 - Vanilla extract (1 teaspoon)
07 - Egg (1, already beaten)
08 - Baking powder (4 teaspoons)
09 - Christmas sprinkles (1/4 cup, plus extra to sprinkle on top)
10 - Fresh strawberries (12)
11 - Whipped cream

# Instructions:

01 - In a bowl, toss together salt, flour, baking powder, and sugar.
02 - Pour in milk, oil, vanilla, and the beaten egg. Mix it up until it’s lump-free. Then fold the sprinkles into the batter.
03 - Spoon out batter into 4-inch rounds on a hot greased pan. Once bubbles pop on top, flip them over to finish cooking.
04 - Layer on whipped cream, place a strawberry on each pancake, and top it off with more cream.

# Notes:

01 - Freeze these pancakes for up to 3 months without issues.
02 - To keep cooked ones warm, set your oven to 200°F.
03 - Refrigerate leftovers for up to 3 days.

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