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Mini Pancake Skewers

A fun and tasty twist on classic pancakes featuring mini pancakes, fresh strawberries, bananas, and chocolate cream on skewers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 medium-sized eggs
  • 130 g sugar
  • 220 ml milk
  • 240 g flour
  • 1 packet vanilla sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • a little butter (for the pan)
Toppings
  • 500 g strawberries sliced
  • 2-3 bananas sliced into rounds
  • to taste chocolate cream
  • a sprinkle powdered sugar for decoration

Method
 

Preparation
  1. Whisk together the eggs in a bowl until frothy.
  2. Add the remaining ingredients to the eggs and mix until smooth.
  3. Let the batter rest for about 15 minutes.
Cooking
  1. Heat a pan over medium heat and add a bit of butter.
  2. Spoon small dollops of batter (about 3-4 cm wide) into the pan and cook for 1-2 minutes until bubbles form.
  3. Flip and cook until golden brown on the other side.
  4. Slice the strawberries and bananas into thin rounds.
  5. Spread chocolate cream on each pancake, stack alternately with strawberries and bananas on wooden skewers (about 7 pancakes per skewer).
  6. Dust with powdered sugar if you’re feeling fancy.

Notes

These skewers are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. For freezing, separate each pancake with parchment paper to avoid sticking.