Everyone knows two things to be true: brunch is awesome, and things are cuter in their tiny versions. This applies to kids, baby animals, cupcakes, and now, pancakes. These pancake skewers are the perfect way to switch up your mornings.
The classic breakfast/brunch staple is now super cute; and even better, on a stick. Getting the pancakes to be the size of a half dollar or smaller was easier than I thought it would be by using a turkey baster. This gave me all the control I needed to pop the perfect amount of batter onto the pan.
This is a flexible recipe, so what you pair the petite pancakes with on your skewers is totally up to you. I like bananas with my full-sized pancakes and wanted a source of protein too, because #gainz; therefore, I sliced some bananas and cooked up some chicken sausage.
You can bring these skewers on the go, or use them for a little brunch party, if you’re cute like that. Drizzle some Vermont maple syrup on top of them, and you have a beautiful brunch on a stick.
Pancake Skewers
Ingredients
Instructions
Add water to the Shake ‘n Pour (or prepare your choice of pancake mix) and follow directions on package.
Heat a pan or griddle, and using an icing bag or a turkey baster, squeeze out about a half dollar-sized amount of batter (2/3 tablespoon) at a time.
Let each side cook until bubbles appear and pop on the top of each pancake. This will happen quickly, about 1-2 minutes, because the pancakes are so small.
Fill and repeat steps 2 and 3 until the batter is finished.
Place your sausage patties in a hot pan, cooking each side for about 4-6 minutes, or until the internal temperature is at least 160°F.
Once done cooking, I suggest cutting these into at least fourths for the skewers.
Slice your bananas, then begin constructing your skewers by alternating between pancakes and sausage pieces or bananas (or both).
Drizzle with maple syrup or whip cream, you know, if you’re into that.