Mini Very Berry Pancake Skewers Recipes

JADE'S MINI PANCAKES WITH BLUEBERRIES

Steps:

• Preheat a griddle or large skillet over medium heat.
• In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
• In a clean bowl, using an electric handheld mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
• Top the pancakes with whipped cream and fresh blueberries.

MINI VERY BERRY PANCAKE SKEWERS

Steps:

• Stir rice vinegar into milk. Set aside to "sour", about 5 minutes.
• Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.
• 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.
• 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.

MINI VERY BERRY PANCAKE SKEWERS

Steps:

• Stir rice vinegar into milk. Set aside to "sour", about 5 minutes.
• Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.
• 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.
• 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.

MINI VERY BERRY PANCAKE SKEWERS

Steps:

• Stir rice vinegar into milk. Set aside to "sour", about 5 minutes.
• Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.
• 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.
• 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.

STRAWBERRY BANANA PANCAKE SKEWERS RECIPE BY TASTY

Steps:

• In a large mixing bowl combine the dry ingredients by sieve.
• Beat together the egg, milk and butter in a separate bowl, then combine with the dry ingredients.
• Gently whisk the mixture just enough to moisten the flour to be sure not to over mix. Transfer the batter into a larger squeeze bottle.
• On a non-stick pan, squeeze a quarter-sized amount of the batter. Flip when bubbles rise and the bottom has browned.
• When the pancakes are done, start assembly from bottom to top with a pancake, strawberry, banana. Repeat twice finishing with a pancake on the top and a skewer down the center. NOTE: Feel free to use any fruit combinations to your liking.
• Finish with powdered sugar and maple syrup.
• Enjoy!

STRAWBERRY PANCAKE SKEWERS

Steps:

• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir Bisquick mix, milk and eggs with whisk until blended.
• Pour onto griddle by tablespoonfuls to make silver dollar-size pancakes. Cook until edges are dry. Turn; cook until golden.
• Thread pancakes and strawberries onto skewers. Serve with whipped topping for dipping.