Mini Pancake Stacks
Servings
2dozen
Servings
2dozen
Ingredients
  • 1large egg
  • 3/4cup Whole milk or buttermilk
  • 1cup Stonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix
  • 1tbsp butter, melted
  • 24leaves Small mint
  • 12 Raspberries
  • 12 blueberries
  • 24 Toothpicks
  • Stonewall Kitchen Lemon Curd
  • confectioners 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.
Recipe 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.