Jellybean Pancakes

When I first announced my intent to make jellybean pancakes, I was widely ridiculed. But these pancakes came out amazing, so I guess I proved everyone wrong!

I love jellybeans. I always forget about them until around Easter, then I eat so many I feel sick.
I used Starburst jellybeans. My original intent was to crush them up a lot then add them to the batter almost like sprinkles. But turns out Starburst jellybeans are pretty much indestructible. I smashed them with a lot of heavy objects, but only managed to crush a few. So I ended up adding them pretty much whole.

I was a little worried the jellybeans would stick to the pan. Although they did melt a little, the melted sugar came right off.

The recipe I used promised super fluffy pancakes, which is what I wanted so that the jellybeans wouldn't stick out too much. And boy, they were fluffy. I cut the amount of recommended sugar in half since I figured the jellybeans were sweet enough.
They did stick together once I stacked them, but were so delicious.

The pancakes themselves were fluffy and light, and the jellybeans added a burst of flavor and chewiness. They almost force you to eat slower because you have to chew more, which heightens your appreciation of the flavors.

Maybe I should leave some of these out for the Easter bunny...

Jellybean Pancakes Makes 5 small thick pancakes  1 cup all-purpose flour 1.5 teaspoons baking powder 1/4 teaspoon salt 1/8 cup sugar 1/2 cup milk 2 tablespoons melted butter 1 egg 3/4 cup jellybeans, slightly smashed Mix dry ingredients in a large bowl In a separate bowl, mix egg, milk, and butter then pour into dry mixture Add jellybeans and stir Cook on a hot buttered frying pan - about 1/3 cup batter per pancake (batter will be very thick!) I would recommend soaking your dishes right away after you are done cooking to get rid of any stickiness!