Mini Pancake Stacks – Makes approximately 2 dozen mini 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

directions

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.

*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