First, measure all of the dry pancake ingredients: whole wheat flour, unbleached all-purpose flour, sugar, ground cinnamon, baking powder, baking soda, and sea salt. Pour them into a medium-sized bowl and whisk until well combined. Set this mixture aside.
Next, measure all the wet ingredients, which include whole milk, eggs, and vegetable oil. Pour these into a blender. Blend on medium speed for about 20 to 30 seconds until they are completely mixed.
Now, slowly pour the dry ingredients into the blender with the wet ingredients. If your blender can handle it, you can add all the dry mixture at once; otherwise, split it into two parts. Start blending on low and gradually increase to high speed. Blend for another 20 to 30 seconds or until the batter is smooth and lump-free.
While the batter mixes, place a medium-sized skillet on the stove over medium heat. Add about half a tablespoon of vegetable oil and let the skillet heat up. You want it to be hot enough for the batter to bubble lightly when it touches the skillet.
Fill your frosting bulb (or piping bag) with the pancake batter and attach a round frosting tip. This tool will make forming the snowmen a breeze, especially with kids helping out!
Once the skillet is hot, use a spatula to spread the oil evenly across the surface. Start by squeezing the batter from the frosting bulb to form the snowman's head, creating a circle about 2 inches in diameter. The batter should spread slightly, and you want it to bubble gently.
After the head, move down to form the snowman’s body. Create another circle that connects to the head, making it slightly larger.
Repeat the process for the third circle to complete the snowman’s body, ensuring all parts are connected.
Then, create the snowman’s top hat by piping a line above the head to form the brim, followed by a small square outline to finish the hat. Cook the pancakes until bubbles form and pop on the body, about 2 to 3 minutes.
Carefully flip the pancake and continue to cook for another 1 to 2 minutes until it turns a light golden brown color. Once done, remove the pancake and place it on a large plate or platter. You can keep using parchment paper on a cooling rack to prevent sticking while you continue cooking the remaining pancakes.
Repeat the batter-squeezing process until all pancakes are cooked, refilling the frosting bulb as needed. You should get around 12 to 15 Snowman Pancakes, each measuring about 7 to 8 inches in length!
If you have any leftover batter, you can have fun making snowflakes by creating asterisk shapes, which make for a festive decoration!
Finally, it’s time to decorate! Use a sifter to sprinkle powdered sugar over each snowman for a snowy effect. Add candy eyes, buttons, a shredded carrot nose, cookie icing for the hat, and Twizzlers for a scarf. Break pretzel sticks for arms, and finish with a dollop of whipped cream!
For a healthier touch, consider using fresh or frozen fruit such as blueberries for buttons and thinly sliced strawberries for scarves.
