Eeny meeny mini mo, catch a mini pancake by the toe.
Yes, we’ve done it again. We’ve shrunk down another breakfast item for you. On our ongoing hunt for new breakfast sides, we stumbled upon these silver dollar pancake stacks and we couldn’t unsee all the adorable + delicious glory that is mini pancakes on a skewer w/various toppings. We used some local Palisade peaches, blackberries and some homemade lemon curd for toppings...but the world is really your oyster! Next time, we’ll use some of our homemade + locally grown raspberry jam. Hello, pancake heaven.
This recipe yields a ton of mini pancakes, making them ideal for hosting a brunch and/or feeding several hungry bed and breakfast guests. Sabrina’s recipe is perfect as is - we didn’t and won’t change a thing about her original recipe!
1 1/2 c flour
3 1/2 tsp baking powder
1/4 tsp salt
4 tsp white sugar
1 1/4 c milk
4 tbsp melted butter
Add all dry ingredients to a medium sized bowl and mix. Once combined, add in the wet ingredients and fully whisk. Add a little butter to a griddle or pan preheated over medium-low heat and add a tablespoon worth of batter to the griddle. Let pancake brown, about 45 seconds per side. Stack your done pancakes and use a skewer to hold them in place. Top with a variety of fruit, lemon curd and/or jelly and enjoy!
These are a crowd favorite and you are sure to get many “awwwww’s!” when you serve them as well. Be prepared for some baby talk to escape - you won’t be able to help yourself with these widdle cuties.