Everyday Meals

Fruity Mini Pancake Skewers


  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 large egg
  • 1 tablespoon melted unsalted butter
  • 1 teaspoon
  • 1 pint
  • 1/4 cup blueberry cream cheese spread (such as Philadelphia®)
  • 1 medium banana, sliced
  • 1 tablespoon confectioners’ sugar, or to taste
  • 10 bamboo skewers, or as needed
  • Directions

  • Step 1

    Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Whisk milk, egg, butter, and amaretto extract together in a second bowl. Pour wet ingredients into the flour mixture, and mix until batter is well combined and smooth.


  • Step 2

    Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.

  • Step 3

    Stack ingredients on a work surface as follows: pancake, banana, pancake spread with cream cheese, pancake, strawberry, and pancake. (Each skewer will use 4 pancakes.) Insert a skewer through the center of the stack and repeat to make remaining skewers.

  • Step 4

    Dust with confectioners sugar, and serve.

  • Cook's Notes:

    You want the pancakes to be about 1-inch, the size of a half dollar. You can use a teaspoon but it may be easier to use a squeeze bottle or pipe in the batter.

    The number of skewers will vary depending on the size of your pancakes. If kiwis are in season, I’d suggest substituting the banana with kiwi slices.

    The pancakes may be made in advance and frozen in a resealable bag. When ready to use, just warm them upin the microwave before you start stacking the skewers.

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