Ingredients
Dry Ingredients
- 140 g self-raising flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- 125 ml milk (or dairy free alternative)
- 1 large egg
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- 1 tsp vanilla extract
- Pink or red food colouring (optional)
For Cooking and Garnish
- Butter or dairy free spread for frying
- 6 large strawberries
- Bamboo skewers
Instructions
- Prepare the batter: Sift together the self-raising flour, baking powder, and salt into a mixing bowl. In a separate jug, lightly whisk the egg then combine it with milk, vegetable oil, honey, and vanilla extract.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk gently until combined and lump-free. Add a few drops of food colouring if using and stir until the batter is evenly coloured.
- Rest the batter: Transfer the batter into a sauce bottle or piping bag and let rest for 5 minutes to improve texture. Alternatively, leave it in the bowl if not using piping equipment.
- Heat the pan and melt butter: Warm a non-stick pan over medium heat. Add butter or dairy free spread and swirl to coat the surface thoroughly.
- Cook mini pancakes: Pipe or spoon small circles of batter into the pan, spaced apart for easy flipping. Cook until bubbles appear on the surface, then flip carefully and cook until golden on the other side. Remove cooked pancakes and keep warm on a plate.
- Prepare strawberry hearts: Use a mini heart-shaped cutter to cut heart shapes from each strawberry. Slice each heart in half for decoration.
- Assemble the stackers: Stack 4 to 5 mini pancakes, then push a bamboo skewer with a strawberry heart on top through the center to hold the stack together. Repeat for all pancakes.
- Serve: Arrange the pancake stackers on a platter or board and serve immediately for best taste. Alternatively, refrigerate cooked pancakes in an airtight container for up to 1 day before assembling.
Notes
- Mini pancakes are best served fresh and warm but can be stored in the refrigerator for a day if made in advance.
- Use a non-stick pan to prevent the pancakes from sticking and ensure easy flipping.
- Adjust the food colouring quantity to achieve desired pinkness without altering the flavor.
- Substitute milk with any dairy-free alternative for a vegan-friendly option except the egg, which is integral for structure.
- Strawberry hearts can be made ahead and stored separately in the fridge until assembling.
- This recipe yields about 10 servings with approximately 4-5 mini pancakes per serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
