Today is pancake day, so the perfect day to share a fun pancake recipe. Today I’ve got some lovely fruity mini pancake stackers to share, these cute pancake kebabs make a delicious breakfast, dessert or snack, and you could even serve them up as party food – I do love a multi-purpose recipe!
I’ve mentioned in the past that I’m really rubbish at making pancakes, especially the yummy fluffy american style pancakes, but I think I’ve finally cracked it with the help of a very simple piece of equipment – a squeezy sauce bottle! I wanted to make mini pancakes for this recipe but my first attempt ended as usual with some very strangely shaped pancakes. Yesterday though, I spotted a sauce bottle in a local kitchen shop and had a lightbulb moment, could ‘drawing’ nice round pancakes onto the pan work? The answer was yes, they came out beautifully, so if like me you struggle with making pretty pancakes a cheap and cheerful sauce bottle may well be your pancake saviour!
Fruity Mini Pancake Stackers
For the mini pancakes:
- 135g self-raising flour
- 1 tsp baking powder
- 1 Tbs brown sugar
- pinch salt
- 140ml milk (or soya milk for dairy free)
- 1 large egg
- 2 Tbs vegetable oil
- butter or dairy free spread for frying
- 2 kiwi fruits
- 8 large strawberries
- 2 bananas
- handful blueberries
- maple syrup
Start by making the mini pancakes. These taste best warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
Measure out the flour, baking powder and sugar and sift into a bowl along with the salt.
In a separate jug or bowl, lightly whisk the egg then mix with the milk and oil.
Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.
Spoon the pancake mix into the sauce bottle then leave to rest for 5 minutes while you heat up the pan. If you don’t have a sauce bottle, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.
Heat the pan over a medium heat, then drop in the butter and swirl around until completely melted.
Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready.
Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden.
Remove from the pan and repeat until all the mixture is used up.
If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.
To assemble the fruity pancake stackers, first prepare your fruit – peel the kiwi, peel the banana, hull the strawberries and cut all three into bite-sized pieces.
Layer the pancakes with the fruit, then hold them all together with a cake pop stick, lolly stick or small bamboo skewers.
Serve with maple syrup for dipping, yum!
If you’re looking for more pancake recipes, check out my super easy pancake muffins or some of these delicious recipes from my blogging friends:
- Green Smoothie Pancakes from Feeding Finn
- Healthy Red Velvet Beetroot Pancakes from My Fussy Eater
- Coconut Banana Protein Pancakes from Made with Pink
- Blueberry Banana Pancakes from Fab Food 4 All
- Fluffy Coconut and Quark Pancakes from Supergolden Bakes
- Scotch Pancakes from Coriander Queen
- Nutella Stuffed Pancakes from Foodie Quine
- Caramelised Pancakes from How to Cook Good Food
Happy pancake making and munching!
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