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1 serv.

10 min.




  • 2 Eggs
  • 1 Cup of 2% Milk
  • 1 Cup of Water
  • 1/2 Teaspoon of Vanilla, or a Different Baking Flavor Extract by McCormick
  • 3 Cups of All-Purpose Flour
  • 1/4 Cup of Sugar
  • 3 Teaspoons of Baking Powder
  • 1/4 Teaspoon of Salt
  • Vegetable Oil for Frying
  • Confectioner (Powdered) Sugar


  1. Whisk dry ingredients in a bowl and set aside.

  2. Whisk wet ingredients in a bowl until combined, slowly whisk in dry ingredients until there are no lumps left.

  3. Fill your Blackstone pancake batter dispenser (found in our breakfast kit).

  4. Heat the Blackstone griddle to medium-medium/low heat.

  5. Add your oil to the griddle and dispense your batter, using a swirling motion onto the oil.

  6. Let cake swirls cook 1-1 ½ minutes per side in oil until golden brown, adding extra oil as needed. (A squirt bottle for oil makes this process easy!)

  7. Remove cake swirls from the griddle once cooked and top with confectioner's sugar.