Mini Pancake skewers

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3.6 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 140 g Flour
  • 120 ml Buttermilk
  • 60 g Whole milk yoghurt
  • 1 Egg (Gr. M)
  • 1 TABLESPOON Rapeseed oil
  • 1 TEASPOON Baking soda
  • 0,5 Tl Baking Powder
  • 125 g Raspberries
  • 125 g Blueberries
  • 250 g Nut Nougat Cream
  • 7-10 Tbsp Oil
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Mix flour, buttermilk, yoghurt, egg, oil, baking soda and baking powder with a whisk until smooth. Heat the oil in a large pan over medium heat and add 1 teaspoon of batter for each mini-pancake. Bake pancakes for about 1/2 minute per side until golden brown. Repeat the process until the dough is used up. Let the pancakes cool off on a plate.

  2. 2

    Select the blueberries, wash and pat dry. Sort out the raspberries. Spread half of the pancakes with 1 teaspoon of nut nougat cream each, then place a pancake on top of each one.

  3. 3

    Skewer one blueberry and one raspberry onto each wooden skewer. Finish with one pancake tower each. Repeat until all the pancake turrets are on skewers.

Nutrition Facts

KCAL
91 kcal
CARBS
11 g
FATS
4 g
PROTEINS
2 g