Serves 1


  • 2/3 cup all-purpose flour
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Generous pinch of salt
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 Tbsp. unsalted butter, melted
  • 1/2 tsp., plus a dash, pure vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 tsp. confectioners' sugar
  • About 1 Tbsp. clarified butter, for the pan
  • 2 Tbsp. multicolored jimmies, plus more for topping

    In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.

    In a small bowl, whisk together the egg, buttermilk, butter and 1/2 teaspoon of vanilla. Pour the whole mixture into the flour mixture and whisk until the wet and dry ingredients are fully incorporated. Let rest for 10 minutes.

    In a medium bowl, whisk the cream by hand, or with a hand mixer, for about 5 minutes until it holds very soft peaks. Add the confectioners' sugar and a dash of vanilla and beat for about 3 more minutes, until it forms slightly firmer but still spoonable soft peaks.

    In a medium nonstick skillet over medium heat, melt about half of the clarified butter.

    Just before cooking the pancakes, fold 2 tablespoons of jimmies into the batter. Spoon 2 heaping tablespoons of batter into the skillet. Cook until browned around the edges, about 2 minutes. Flip the pancake and cook until browned on the other side, about 2 minutes. Transfer to a plate and repeat with the remaining batter, adding the rest of the butter to the pan to cook (you should have 6 small pancakes).

    Stack all of the pancakes on a plate. Top with the whipped cream, sprinkle with more jimmies, light a candle and sing "Happy Birthday!"

    From Joy the Baker Over Easy (Clarkson Potter) by Joy Wilson.

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