Looking for a quick and easy bite-sized recipe that your kids will love? These Pancake Skewers should definitely be on your list. It’s a kids’ favorite! The pancakes are soft and pillowy, with both vanilla and chocolate flavors. To make it, you simply make one pancake batter and divide it into two to create a separate chocolate batter. Pipe mini pancakes into a pan, add them to a skewer, and drizzle with hazelnut cream. As easy as that. You can even try some delicious healthy variations. This will become your new favorite breakfast recipe!
– These pancake skewers are a healthy and yummy way to eat breakfast.
– Don’t feel like making your own batter? Use pancake mix for a quick shortcut.
– Try to make your pancakes all one size, as this will ensure even cooking. A squeeze bottle will also work for this if you don’t have a piping bag.
– Don’t overmix the batter, rather have it a bit lumpy. Overmixing the pancake will result in a flat, dense pancake.
– Why not make pancake cereal? Pipe smaller amounts of batter into a hot pan (about ½-inch in diameter) and cook until crisp. Serve with whole milk or flavored milk.
– Use a spatula to flip the pancakes. If you use a fork, you will pierce through the pancakes and they won’t be light and puffy.
– Work in a non-stick pan for best results. Because the pancakes are small, you don’t want them to stick to the bottom of the pan!
Make a healthy, fruity pancake skewer by alternating vanilla pancakes with slices of strawberry, banana, and apple butter.
Make them healthier by using whole grain flours. Remember to use gluten-free flour if you’re cooking them for gluten-intolerant individuals.
For a savory variation, alternate the vanilla pancakes with slices of cheese and serve them with maple syrup and sausage for a satisfyingly sweet and savory breakfast.
Make it sweeter with a drizzle of maple syrup and a sprinkle of powdered sugar.
These pancake skewers are best served and enjoyed immediately, but they can be made up to 2 hours in advance. Leftovers can be stored in the fridge for up to 3 days, in an airtight container.
In a bowl mix together the flour, sugar, yeast, egg, oil, and milk.
Divide it into two portions.
Add cocoa powder to the second batter.
Make many little pancakes on the hot pan and fry them from both sides.
Place the pancakes on a skewer, alternating between the vanilla and chocolate pancakes.
Serve it on the skewers with hazelnut cream.
Serve the pancake skewers with a dipping sauce: blueberry compote or strawberry preserves, a chocolate dip, custard, or just a simple syrup will all do well.