Summary: This would be a cool way to display breakfast in the morning for guests!


    • 1 large egg
    • 3/4 cup whole milk or buttermilk
    • 1 cup Stonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix
    • 1 tablespoon butter, melted
    • Stonewall Kitchen Lemon Curd
    • 12 Raspberries
    • 12 Blueberries
    • 24 Small mint leaves
    • 24 Toothpicks
    • Confectioner’s sugar


  1. Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.
  2. Heat griddle to 350 degrees F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.
  3. Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

Quick notes

Other ideas for mini stacks- Stonewall Kitchen Maple Pancake & Waffle Mix stacked and topped with bacon and maple syrup Stonewall Kitchen Double Chocolate Pancake & Waffle Mix topped with one of our chocolate jams and a raspberry.

Makes approximately 2 dozen mini stacks
Recipe and Photo courtesy of: