From the kitchen of Karen Johnson
Ingredients
1 large egg
3/4 cup whole milk or buttermilk
1 cup Stonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix
1 tablespoon butter, melted
Raspberries, Blueberries, or Strawberries
24 Small mint leaves (optional)
24 Toothpicks
Confectioner’s sugar
Instructions
Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.
Heat a griddle to 350 degrees. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake.
Cook until golden brown on each side. Pancakes should be about the size of a quarter.
Assemble by stacking cakes four high. Top with a berry and mint leaf. Stick a toothpick through the stack to serve. Dust with confectioner’s sugar. Serve with maple syrup if desired.
Lynn's Cookbook 