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These itty-bitty towers are breakfast gone bite size. Mini pancakes are good enough for company when layered with jam and topped with berries. Feel free to use a variety of jams and berries.
- 1 Cup Self Rising Flour
- 1 Large Egg
- 1 3/4 Cups Milk
- 1 Tablespoon Vegetable Oil
- 6 Teaspoons Sugar
- 3 Tablespoons Butter For Frying (Melted)
- In large-size bowl whisk egg, sugar, vegetable oil, and 2/3 cup milk until smooth. Add 1/2 cup flour and whisk until smooth. Add remaining milk and flour. Beat until smooth.
- Heat large-size non-stick skillet on a medium heat. Brush skillet with some of the melted butter. With a tablespoon measure, add batter to skillet to form 2-inch rounds. Cook 1 to 2 minutes until edges begin to set. Turn pancakes and cook another minute. Transfer to baking sheet and arrange in single layer. Repeat cooking with remaining butter and batter.
- To serve immediately, spread 2 pancakes with jam and stack. Top with a third pancake, then a berry. With an appetizer skewer pierce berry and pancakes to hold together. Repeat stacking with remaining pancakes, jam, and berries. Arrange stacks on platter and serve. If you’re making these ahead, freeze pancakes in a single layer on a baking sheet, then store in resealable plastic bags. To reheat, arrange in single layer on baking sheet and cover tightly with foil. Bake at 350 degrees for 6 to 8 minutes until warm, and then stack.
- Serves 4
- Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
