Preparation Info

Mini Pancake Stacks

Ingredients

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.

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Stonewall Kitchen Ingredients

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Lemon Curd

Lemon Curd

$7.95
Item: 161001

Out of stock until Sat Oct 08 2016