Funfetti Pancakes (Print Version)

# Ingredients:

01 - All-purpose flour - 1 1/2 cups (180g).
02 - Rainbow sprinkles - 2 tablespoons (24g), plus extra for topping.
03 - White sugar - 2 tablespoons (28g).
04 - Baking powder - 1 1/4 teaspoons.
05 - Baking soda - 3/4 teaspoon.
06 - Kosher salt - 1 teaspoon.
07 - Buttermilk - 1 1/2 cups.
08 - Large egg - 1.
09 - Avocado oil - 3 tablespoons (plus extra for cooking).
10 - Vanilla extract - 1 teaspoon.
11 - Almond extract - 1/4 teaspoon.
12 - Powdered sugar - 1 1/2 cups (170g).
13 - Unsalted butter - 4 tablespoons (64g), melted.
14 - Heavy cream - 1/2 cup.
15 - Vanilla extract (for icing) - 1/2 teaspoon.

# Instructions:

01 - Combine flour, sprinkles, sugar, baking powder, baking soda, and salt in a bowl. Mix well.
02 - In another bowl, mix buttermilk, egg, oil, vanilla, and almond extract until smooth.
03 - Pour wet mixture into dry ingredients. Stir just until combined, leaving small lumps. Let rest 10 minutes.
04 - While batter rests, whisk powdered sugar, melted butter, cream, vanilla, and salt until smooth and ribbony.
05 - Heat oiled pan on medium-low. Pour 1/4 cup batter per pancake. Cook until bubbly (2-3 minutes), then flip and cook 2 more minutes.
06 - Top warm pancakes with icing, extra sprinkles, and whipped cream if desired.

# Notes:

01 - Rainbow sprinkles work best for color and texture.
02 - Can use melted butter instead of oil.
03 - For true Funfetti taste, use clear vanilla extract.

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