Fluffy Mini Pancake Skewers with Berries and Cream
Ingredients
- 150 g all-purpose flour
- 2 tsp baking powder
- 50 g sugar
- a pinch of salt
- 100 ml buttermilk
- 50 ml milk
- 1 medium egg
- 150 g chocolate-hazelnut spread
- 200 g mixed berries (blueberries and raspberries)
- 10 wooden skewers
- oil, for frying
Preparation
In a bowl, mix flour, baking powder, sugar, and salt
Add buttermilk, milk, and egg, and whisk until smooth
Heat a large skillet over medium heat and add a little oil for frying
Using a tablespoon, drop small portions of batter (about 4 cm in diameter) into the hot skillet, leaving space between them
Cook for 1-2 minutes per side until golden brown. You should get about 30 mini pancakes
Transfer to a plate and let cool slightly
Place 1/2 teaspoon of chocolate-hazelnut spread on 20 pancakes and spread gently
Stack two spread pancakes together, then top with one plain pancake
Skewer berries of your choice and then insert the skewer through the center of the pancake stack
Tips
Make-ahead tip: Pancakes can be baked one day in advance. Fill with chocolate-hazelnut spread, cover with plastic wrap, and refrigerate. Garnish with berries 2 hours before serving
