Recipe: Pancake Coin Brochettes with Fresh Berries
These pancake mini stacks, garnished with fresh berries and powdered sugar, are ideal for a Mother’s Day breakfast-in-bed or as delightful brunch hors d’oeuvres. Master this easy recipe in no time at all and spoil that special lady in your life with a delicious meal.
Ingredients: 1¼ cups all-purpose flour 1¼ cups buttermilk ½ cup melted unsalted butter 2 large eggs 2 tablespoons granulated sugar 1 teaspoon kosher salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons canola oil 1 pint berries ¼ cup powdered sugar Bamboo skewers
Preparation: In a medium bowl, whisk together all ingredients except canola oil, berries and powdered sugar. Some lumps will remain; set aside to rest. Heat a large nonstick skillet, frying pan or griddle over medium heat and add canola oil to heated surface. Ladle on 1 tablespoon of batter for each pancake and cook until bubbles cover the top, about 2 minutes. Flip and cook until golden brown, another minute. Repeat with remaining batter. Skewer 3-5 pancake coins on each bamboo skewer and top with fresh berries and powdered sugar.
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