Ingredients

The following ingredients have 4 Servings
  • 135 g self-raising flour
  • 1 tsp baking powder
  • 1 tbs brown sugar
  • pinch salt
  • 140 ml milk (or soya milk for dairy free)
  • 1 large egg
  • 2 tbs vegetable oil
  • butter or dairy free spread for frying

Instruction

  • Start by making the mini pancakes. These taste best warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
  • Measure out the flour, baking powder and sugar and sift into a bowl along with the salt.
  • In a separate jug or bowl, lightly whisk the egg then mix with the milk and oil.
  • Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.
  • Spoon the pancake mix into the sauce bottle then leave to rest for 5 minutes while you heat up the pan. If you don't have a sauce bottle, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.
  • Heat the pan over a medium heat, then drop in the butter and swirl around until completely melted.
  • Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready.
  • Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden.
  • Remove from the pan and repeat until all the mixture is used up.
  • If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.
  • To assemble the fruity pancake stackers, first prepare your fruit - peel the kiwi, peel the banana, hull the strawberries and cut all three into bite-sized pieces.
  • Layer the pancakes with the fruit, then hold them all together with a cake pop stick, lolly stick or small bamboo skewers.
  • Serve with maple syrup for dipping.