Rainbow Unicorn Pancakes

1. In a large bowl, break the eggs, and beat them with a whisk until they’re light lemon yellow, and fluffy.
2. Add the milk, and stir.
3. Add the oil, salt, and sugar, and whisk together.
4. Add the flour and baking powder, and whisk together just until ingredients are mixed. (Batter may be a little lumpy, but that’s okay)
5. Divide batter equally, and place 4 or 5 drops of blue food coloring in one bowl, and 4 or 5 drops of pink food coloring in the other bowl.
6. Heat an electric griddle until butter melts and sizzles.
7. With the heat on a medium setting, drop the batter for the pink pancakes with a ladle, and cook until golden brown.
8. Drop the batter for the blue pancakes with a small ladle, or small measuring cup.
9. The pink pancakes should be bigger than the blue pancakes.
10. Flip the pancakes with a pancake turner, and remove to a plate to serve, starting with the pink pancake first, and the blue pancake on top.
11. Continue this step, until all pancakes have been cooked.

For the Stabilized Whipped Cream

1. In the mixing bowl of a stand mixer, cream the cream cheese with 2 Tablespoons of cream, until smooth.
2. Add the heavy cream, vanilla, and powdered sugar, and mix on low until all ingredients are combined.
3. Scrape down sides of mixing bowl, and mix on high until stiff peaks form.
4. Turn off the mixer, and place the whipped cream in the refrigerator until time to use.

How to Assemble Unicorn Pancakes

1. Place the pink pancake on the plate, with the blue pancake on top, covering roughly 1/3 of the pink pancake.
2. Place 1/2 a piece of cooked bacon on each side of the pink pancake for the ears.
3. Use 2 blueberries for the eyes, and 2 small pink candy balls for the nose.
4. Place the stabilized whipped cream at the top of the pink pancake, and down the side of the plate for the Unicorn’s hair
5. Place a sugar cone partially iced with purple frosting, and covered in colored sprinkles on top of the whipped cream, on top of the pink pancake.