Preparation Info

Mini Chocolate Pancake Stacks



  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 Raspberry Liqueur Hot Fudge Sauce and a raspberry. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.
  4. Other ideas for mini stacks: Stonewall Kitchen Maple Pancake & Waffle Mix prepared, stacked and topped with bacon and maple syrup. Or Stonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix prepared, stacked and topped with Stonewall Kitchen Lemon Curd a raspberry or blueberry and garnished with a mint leaf.

Stonewall Kitchen Ingredients

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