Mini Very Berry Pancake Skewers recipe

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Ingredients

2 tablespoons rice vinegar
1 cup milk
1 ½ cups all-purpose flour
½ cup unsalted butter, melted
2 large eggs
1 tablespoon white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil, or as needed
bamboo skewers
¼ cup fresh raspberries, or as needed
¼ cup fresh blueberries, or as needed
¼ cup fresh strawberries, or as needed
1 tablespoon maple syrup
1 tablespoon powdered sugar, or as needed

Nutrition Info

330.2 calories
carbohydrate: 33.6 g
cholesterol: 105.9 mg
fat: 18.9 g
fiber: 1.5 g
protein: 7 g
saturatedFat: 10.9 g
servingSize: -
sodium: 721.8 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir rice vinegar into milk. Set aside to \"sour\", about 5 minutes.

  2. Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.

  3. Heat a nonstick pan over medium heat. Add oil. Pour 1/2 tablespoon of batter for each pancake. Cook until bottom side is golden brown, 1 to 2 minutes. Flip and cook until other side is golden brown, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter.

  4. Place 3 to 5 mini pancakes on each skewer. Top with raspberries, blueberries, and strawberries, drizzle with some syrup, and sprinkle with some powdered sugar.

Recipe Yield

6 servings

Recipe Note

Sunday brunch is one of my favorite times of the week. These mini pancake skewers, topped with assorted fresh berries and powdered sugar, are just perfect as lazy Sunday in-bed breakfast or delightful brunch hors d'oeuvres! Cook them and surprise your loved ones!

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