Mini Pancake Stacks
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Directions
Item No.
551101
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
551140
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
161001
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
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.
