Pancake Stacks

These adorable and tasty pancake stacks will take center stage at your breakfast table. The thick batter prevents running and keeps each pancake true to its form. Of course this recipe can be used for regular-sized pancakes as well.

Yields 12 pancakes or 18 stacks

1½ cups flour

6 Tbsp sugar

2 tsp baking powder

1 tsp salt

½ cup sour cream

¾ cup milk

2 eggs

1 tsp vanilla extract

oil for frying

blueberries and mint leaves for garnish

Combine all ingredients except for oil and garnish in a large bowl. Beat until smooth. Heat oil in a large frying pan. Drop batter by tablespoonfuls into frying pan. Fry until tiny bubbles form on top. Flip over and fry on the other side.

To make pancake stacks use 1 Tbsp of batter for the bottom pancake ¾ Tbsp batter for the middle pancake and ½ Tbsp batter for the top. Place a toothpick in the center of each stack. Garnish with blueberries and mint leaves and drizzle with maple syrup.

Tip

Pancake batter freezes very well. The prepared stacks can be frozen for up to 1 week.

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