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
Ingredients:
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
To serve:
- 2 kiwi fruits
- 8 large strawberries
- 2 bananas
- handful blueberries
- maple syrup
Method:
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
- Blueberry Banana Pancakes from Fab Food 4 All
- Fluffy Coconut and Quark Pancakes from Supergolden Bakes
- Nutella Stuffed Pancakes from Foodie Quine
- Caramelised Pancakes from How to Cook Good Food
Happy pancake making and munching!
Grace
Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.
Fruity Mini Pancake Stackers
Ingredients
- 135 g self-raising flour
- 1 tsp baking powder
- 1 tbs brown sugar
- pinch salt
- 140 ml milk (or soya milk for dairy free)
- 1 large egg
- 2 tbs vegetable oil
- butter or dairy free spread for frying
Instructions
- 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.
I hope you will want to try this delicious recipe, please pin it if you do! For more delicious breakfast ideas, check out the Healthy Breakfast Recipes section here on the Eats Amazing blog or follow my Healthy Breakfast Ideas Pinterest board for fresh and seasonal inspiration all the year around.
Laura@howtocookgoodfood says
What a great tip about using a sauce bottle, I do love them and use them for more intricate plating up dishes too. Pleased you have cracked the American pancakes now and thanks for mentioning my pancakes!
Grace says
Thank you, I can't believe I didn't think of it before! I think pancakes are going to be on the weekend breakfast menu a lot more from now on!
Isabella says
These look yummy, so cute as well! Great tip about the squeezy bottle - my pancakes always end up being all kinds of shapes and sizes now they'll be as neat as these!
Grace says
Thank you, I was so happy that it worked, my pancakes have never looked so neat and tidy! 🙂
Charlie @ The Kitchen Shed says
These look so great, I wish I had seen this before I made pancakes tonight, my boys would have loved them! Will definitely have to try them another day.
Grace says
Thank you! I think they work well all year around - any excuse for pancakes I say!
Spanish HomeMade says
Hey that looks great! We´d call it Pankace´s "Pinchito" 🙂 great, fun and healthy idea. We were a little bit less healthy yesterday celebrating pancake´s day having it with Nutella aftera paella catering around Sussex, but this is definitely something we´ll try. BTW, have you ever used Extra virgin Olive oil instead of vegetable? Would you recommend it?
Thanks a lot!