Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.
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.
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.