Leaning Tower of Pancakes

This is, I believe, one of HMRs classic recipes, so don't think I came up with this one, because I didn't.  I just thought that maybe, if you're crazy and haven't tried this recipe yet, you'd like to see some pictures of the pancakes before you give it a shot.  So.  Here's some pictures.  Go give it a shot.

As far as how I use the pancake recipe, I respect it.  I mean, I know it's another one of those dreaded low volume recipes, but on Sunday morning, when my family is having pancakes (that I cooked and couldn't eat), well, now I can join them.  And that is very very important to me.

Also!  Tuesday is weigh in day for me, and I lost 1.5 pounds.  68 more to go!  I refuse to say that I only lost 1.5 pounds, because any loss is precious and to be celebrated.  You hear that, folks?  As long as that scale went negative, you smile and pat yourself on the back, because you deserve it. 

Leaning Tower of Pancakes

Ingredients:
1 70+ vanilla shake
1 cereal
½ cup Water
Fat-free syrup (optional)

Pour your shake and your cereal dry into the blender and blend away.  Note that this can be very messy; make sure your lid is on tight.  Also, as a handy tip, make more than one batch at a time to avoid doing this messy part every time.  I make the pancake powder up in batches of four so I only have to do this once a month.  Divide your bigger batch into 3/4 cups of powder and bag it up in freezer bags, and freeze it for next time. 

After your cereal and shake have been thoroughly pulverized, about the consistency of flour, pour it out of your blender.  "But Becky," you're going to ask, "why are we pouring it out of the blender when we're just going to put it back in?"  Because if you don't put the water in first, you're going to end up with a gooey powder concrete mess in the bottom of your blender that requires you to take it completely apart and soak it to get it clean again.  Yeah, I know this from experience.  So pour the powder out of the blender and add the 1/2 cup of water and start the blender.  Then put the powder back in, on top of the water, and blend to combine.

Spray a nonstick pan with butter flavored Pam.  Heat your pan the a medium low heat.  You have to cook these slow or you will burn the outsides before the insides are done.  If your batter has become too thick, add a little more water and whisk it.  Mine didn't need any water added, though.  It depends on how long you let it sit before cooking.  Put your batter in the center of the pan, just like you would a normal pancake.  Wait to flip it until the sides look solid and the bubbles, if any, have cooked out.  Repeat the process with the other cakes, including the nonstick cooking spray every time.

I usually make pancakes that are three to four inches around, because I think the smaller pancakes are easier to handle and cook more consistentantly.  So you should end up with three to four small pancakes when you're done.  Now, the syrup!

I found a syrup at the local grocery store that only has 20 calories per 1/4 cup, and I usually only use one to two tablespoons of syrup on these pancakes, because they're already sweet.  The reason I say that syrup is optional is because you can add so many flavorings to the batter that you may not want syrup (I like the syrup).  Add some hazelnut Davinci syrup, or caramel.  Add some butterscotch or cheesecake pudding.  Add some strawberry or cherry jello.  Are you getting ideas?  I hope so!

Counts as 1 shake and 1 extra shake on Decision Free.