Cream Soda Pancakes

Cream soda invokes images of old-fashioned fizzy fun. It’s a throwback to a simpler time in soda history, before bubbly drinks went XTREME and were loaded with enough caffeine to power Honey Boo Boo through state-mandated math exams. Newfangled drinks burn your eyes and gullets with neon food coloring and non-sensical flavors. But because cream soda is so simple, it can be used a lot of ways. Have some for breakfast!

We made Cream Soda Pancakes on a recent snowy morning. I topped them with warm peach pie filling and homemade vanilla whipped cream. They’d be dandy with nearly any topping. Some of my kids ate the leftover pancakes un-topped and cold, straight out of the ziploc bag in the refrigerator. They don’t do that with regular pancakes, so there must be something special about the cream soda version.

~cream soda pancakes~

To Make:

3 cups of sifted flour
3/4 cup sugar
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs, beaten
2 12 oz. cans cream soda (or 3 cups)
1/4 cup plus 2 tablespoons melted butter

Stir together the dry ingredients in a large bowl until well-mixed. Add eggs, soda, and melted butter, stirring until blended. Like all pancake batters, remember a few lumps are to be expected. You’re not making a cake for Kate Middleton’s baby shower, so don’t stress out over pancake batter lumps.

Proceed with your preferred method of cooking pancakes. Stove top, on the griddle, the usual rules apply. Our personal pancake philosophy: Flip when the bubbles pop and the batter no longer seeps into popped bubble holes. It’s better to underheat than overheat a griddle.

This recipe will make a lot of pancakes, which is necessary for our family. We had leftovers, too. Adjust accordingly or make them all and freeze leftovers in sandwich baggies for easy breakfasts. Pop them in the toaster.