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Mini Pancake Stacks – Makes approximately 2 dozen mini stacks View Larger

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

Quantity

In Stock

Lemon Curd
Lemon Curd Item: 161001 $6.95

Quantity

In Stock

Farmhouse Pancake & Waffle Mix
Farmhouse Pancake & Waffle Mix Item: 551101 $11.95

Quantity

In Stock

Buttermilk Pancake & Waffle Mix
Buttermilk Pancake & Waffle Mix Item: 551140 $6.95