These cute Mini Pancake Stacks are perfect to serve as part of a weekend brunch. Top with your favourite fresh seasonal fruit before serving.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
2 Tbsp. granulated sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. salt
1 cup milk
2 Tbsp. oil
2 small strawberries, cut in half
3 chunks fresh pineapple (1 inch)
1 peeled kiwi slice, cut into thirds
1 tsp. icing sugar
1/2 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Mix first 4 ingredients until blended.
Whisk egg, milk and oil in medium bowl until blended. Stir in flour mixture.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Stack pancakes in 10 piles on platter. Top each stack with piece of fruit; secure with toothpick. Sift icing sugar over pancakes. Top with Cool Whip.
Kraft Kitchen Tips!
How to Keep Pancakes Warm
To keep pancakes warm before serving, place on parchment-covered baking sheet; cover with foil. Place in 325°F oven for up to 30 min. before stacking on platter and continuing as directed.
Stack and top pancakes as directed; drizzle lightly with maple syrup.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 1.5 g
Cholesterol 20 mg
Sodium 240 mg
Carbohydrate 16 g
Fibre 0 g
Sugars 5 g
Protein 3 g
10 servings, 1 stack (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.