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Mini Pancake Skewers with Strawberries, Banana, and Chocolate

Delicious mini pancake skewers layered with strawberries, bananas, and chocolate cream, perfect for breakfast, brunch, or snacks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 medium-sized eggs
  • 130 g sugar
  • 220 ml milk
  • 240 g flour
  • 1 packet vanilla sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 tbsp butter for greasing the pan
Toppings
  • 500 g strawberries sliced
  • 2-3 pieces bananas sliced
  • to taste chocolate cream for spreading
  • to taste powdered sugar for decoration

Method
 

Preparation
  1. Whisk together the eggs in a bowl until frothy.
  2. Add the remaining ingredients to the eggs and mix until you have a smooth batter.
  3. Let the batter rest for about 15 minutes.
Cooking
  1. Heat a pan over medium heat and add a bit of butter.
  2. Spoon small dollops of batter (about 3-4 cm wide) into the pan and cook for 1-2 minutes until bubbles form.
  3. Flip and cook until golden brown on the other side.
Assembly
  1. Slice the strawberries and bananas into thin rounds.
  2. Spread chocolate cream on each pancake, stack alternately with strawberries and bananas on wooden skewers (about 7 pancakes per skewer).
  3. Dust with powdered sugar if you’re feeling fancy!

Notes

These skewers can be served on a platter with extra strawberries and a bowl of chocolate sauce for dipping. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave if desired.