Made With Our
Ingredients
- 1 large egg
- 3/4 cup whole milk or buttermilk
- 1 cup Buttermilk Pancake or Farmhouse Pancake & Waffle Mix
- 1 Tablespoon butter, melted
- 1/4 cup Lemon Curd
- 12 raspberries
- 12 blueberries
- 24 small mint leaves
- 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° 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 Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.
