Fluffy mini pancake stacks

Fluffy mini pancake stack 1

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Pancake day is fast approaching but let’s be honest, I usually have these delicious fluffy pancakes drenched in maple syrup all year round! When feeding a crowd, these cute mini stacks are pretty cool, great for a buffet for example, but they also work well as normal-sized pancakes.

I have to say North-American pancakes have become my brunch go-to staple, hooked from the day I first ate a sky-high stack of them in New York City… I think the maple syrup quality really makes a massive difference – I use Buckwud pure and organic, as I love its beautiful amber colour, fantastic buttery caramel flavour and mild smokey notes, so typical of the maple syrup I had in Canada a few years ago.

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If you like pancakes, you can also try this buttermilk version or even my French crepes!

I say Miam Miam & Yum to that! Do you?

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Fluffy mini pancake stack

  • Servings: 6/8
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Ingredients

  • 180g plain flour, sifted
  • 4 tsp baking powder
  • a pinch of salt
  • 1 egg
  • 375ml whole milk
  • 60g unsalted butter, melted, plus extra for brushing on the pancakes
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 tbsp good quality pure Canadian maple syrup & more to serve
  • Raspberries & blueberries to serve

Method

  1. In a large bowl, put the flour, baking powder, cinnamon and salt and whisk to combine.
  2. In another bowl, mix the egg, milk, melted butter, maple syrup and vanilla extract.
  3. Add the wet ingredients to the dry ones and fold just enough to combine the two into a batter.
  4. In a large non-stick pan, on a medium heat, cook the pancakes on both sides until golden – one tablespoonful of batter will make one mini pancake. Proceed in batches and repeat with the rest of the batter.
  5. To serve, brush the pancakes with melted butter, stack them, add some berries and secure with a cocktail stick. Serve with plenty of delicious maple syrup… and coffee!

Fluffy mini pancake stack

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Pancakes en brochette

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De bons pancakes version miniature et en brochette ? Une petite merveille pour un brunch fun et haut en couleur. Des petits fruits rouges acidulés, du sirop d’érable canadien, un bon café et le weekend peut commencer; pensez-aussi que ces pancakes sont une excellente alternative aux crêpes françaises pour la chandeleur !

Moi, je dis Miam Miam & Yum ! Et vous ?

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Pancakes en brochette

  • Servings: 6/8
  • Print

Ingrédients

  • 180g de farine, tamisée
  • 4 cac de levure
  • une pincée de sel
  • 1 oeuf
  • 375ml de lait entier
  • 60g de beurre doux fondu, et un peu plus pour servir
  • 1 cac d’extrait de vanille
  • 1/4 cac de cannelle
  • 2 cas de sirop d’érable pur du Canada & plus pour servir
  • des framboises et des myrtilles

Méthode

  1. Dans un grand bol, mélanger la farine, la levure, la cannelle et le sel.
  2. Dans un autre bol, mélanger l’oeuf, le sirop d’érable, le lait, le beurre et la vanille.
  3. Ajouter le mélange liquide à la farine et mélanger juste assez pour que la pâte soit homogène.
  4. Faire chauffer une grande crêpière anti-adhésive et faire cuire les pancakes – une cuillère à soupe de pâte formera un mini pancake.
  5. Pour servir, badigeonner les pancakes d’un peu de beurre fondu, les empiler par trois, ajouter une framboise ou des myrtilles et piquer avec une petite brochette en bambou et un généreux filet de sirop d’érable.

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