Mini Pancake Stacks

These Mini Pancake Stacks would be a cool way to display breakfast in the morning for guests!

These Mini Pancake Stacks would be a cool way to display breakfast in the morning for guests!

Mini Pancake Stacks

Mini Pancake Stacks

Ingredients

  • 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

Instructions

  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.
http://what2cook.net/2013/06/18/mini-pancake-stacks/

Recipe and Photo courtesy of: StonewallKitchen.com

These Mini Pancake Stacks would be a cool way to display breakfast in the morning for guests!

2 thoughts on “Mini Pancake Stacks

  1. These are so cute! Would love to serve them at a baby shower brunch I’m throwing, but not sure how they would taste at room temperature. Any thoughts? 🙂

    1. They definitely would not be as good as they would be coming straight out of the skillet. Here is an idea that you can try though to keep them warmer than room temperature: You will need an insulated bag (the foil looking kind that they sell by the ice cream at every grocery store would be fine). As you pull each stack from your skillet, wrap them in foil, then place them in the insulated bag. They should stay a bit warmer that way.

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