Fruity Pebble Pancakes

Honey Butter and Maple Syrup

Restaurateur Jeremiah Schenzel of Daps Breakfast & Imbibe | Charleston, SC

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Adapted by StarChefs  |  november 2024

INGREDIENTS

Pancake Mix:
11.34 kilograms all-purpose flour
2.27 kilograms granulated sugar
2.27 kilograms pulverized Fruity Pebbles cereal
652 grams baking powder
198 grams kosher salt

To Assemble and Serve:
Yield: 8 pancakes
3 whole eggs
1¼ cups whole milk
3 tablespoons melted butter
1½ tablespoons distilled vinegar
Ground Fruity Pebbles cereal
Honey butter
Maple syrup

METHOD

For the Pancake Mix:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

To Assemble and Serve:
In a mixing bowl, whisk to combine eggs, milk, butter, and vinegar. Add 4 cups Dry Mix. Whisk until no clumps in the batter remain. Set aside. In a skillet over medium heat, add melted butter, making sure to evenly coat. Add 3 ounces batter. Cook until bubbles begin to form. Flip and cook until desired doneness. Repeat with remaining batter. Transfer pancakes to a serving plate. Garnish with ground Fruity Pebbles and honey butter. Serve with a ramekin maple syrup.

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