Captain Crunch is another one of those cereals that has been around for ages and appealed to so many people. For some reason, I thought of pancakes when I was brainstorming a way to use them in a recipe. In a series like this, I really strive to use the cereal in multiple ways to let is shine as much as possible in the finished product. Infusing the buttermilk with captain crunch elevates the flavor in these pancakes and you really get the taste of the cereal that way! 

 This recipe serves 3-4 People

 Ingredients:

1 Cup (120g) All Purpose Flour

3 Tbs (38g) Granulated Sugar

1 Tsp (4g) Baking Powder

¾ Tsp (3g) Baking Soda

½ Tsp (1g) Salt

½ Cup (19g) Captain Crunch, Crushed

1 Cup (38g) Whole Captain Crunch

1 1/3 Cups (316mL) Buttermilk

3 Tbs (41g) Vegetable Oil

1 Large Egg, Room Temperature

1 ½ Tsp (6g) Vanilla Extract

Another 1 Cup (38g) Whole Captain Crunch

 Directions:

1.     Add the ¾ Cup Captain Crunch to the buttermilk and let sit for 10-15 minutes, until the milk is infused with the flavor, then strain the milk and set aside. 

2.     In a bowl, use a whisk to combine the flour, sugar, baking powder, baking soda, salt, and ground Captain Crunch. 

3.     In a separate bowl or large liquid measuring cup, combine the infused milk, oil, egg, and vanilla. Add this to the flour mixture and use a whisk to mix it together until barely combined. It will still be a little lumpy. Cover with plastic and refrigerate for 10 minutes. 

4.     Heat a griddle to 350 Degrees F (180C) or heat a large skillet over medium heat. Once the batter is chilled, mix in the other ¾ cup of whole cereal. Use 1-2 Tbs butter to grease the skillet and use about ¼ cup of batter per pancake. Cook on the first side for around 2 minutes, until the edges turn pale, and bubbles appear on the surface. Flip and cook for another 2 minutes or until cooked through.