Mini Chocolate Pancake Stacks– Makes approximately 2 dozen mini stacks

ingredients

1 large egg, slightly beaten
1/2 cup milk
1 cup Double Chocolate Pancake & Waffle Mix
2 1/2 Tbsp. butter, melted
Stonewall Kitchen Chocolate Raspberry Jam
24 Raspberries
24 Toothpicks
Confectioner’s sugar

directions

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 ¾ 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 chocolate jam and a raspberry. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

Other ideas for mini stacks-
Stonewall Kitchen Maple Pancake & Waffle Mix prepared, stacked and topped with bacon and maple syrup
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