Mini Pancake skewers

Name: Mini Pancake skewers
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 140 g Flour; 120 ml Buttermilk; 60 g Whole milk yoghurt; 1 Egg (Gr. M); 1 TABLESPOON Rapeseed oil; 1 TEASPOON Baking soda; 0,5 Tl Baking Powder; 125 g Raspberries; 125 g Blueberries; 250 g Nut Nougat Cream; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

140 g Flour
120 ml Buttermilk
60 g Whole milk yoghurt
1 Egg (Gr. M)
1 TABLESPOON Rapeseed oil
1 TEASPOON Baking soda
0,5 Tl Baking Powder
125 g Raspberries
125 g Blueberries
250 g Nut Nougat Cream
7-10 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Mix flour, buttermilk, yoghurt, egg, oil, baking soda and baking powder with a whisk until smooth. Heat the oil in a large pan over medium heat and add 1 teaspoon of batter for each mini-pancake. Bake pancakes for about 1/2 minute per side until golden brown. Repeat the process until the dough is used up. Let the pancakes cool off on a plate.
2
Select the blueberries, wash and pat dry. Sort out the raspberries. Spread half of the pancakes with 1 teaspoon of nut nougat cream each, then place a pancake on top of each one.
3
Skewer one blueberry and one raspberry onto each wooden skewer. Finish with one pancake tower each. Repeat until all the pancake turrets are on skewers.