1cupStonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix
Stonewall Kitchen Lemon Curd
Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.
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.
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.
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.