These mini pancake brochettes (a fancy French word for skewers), topped with assorted fresh berries and powdered sugar, are perfect for a quick and easy breakfast in bed or a delightful brunch hors d’oeuvres!

Serves 6-10

• 1 1/2 cup all-purpose flour
• 1 cup milk
• 2 Tbsp rice vinegar or white vinegar
• 1/2 cup unsalted butter
• 2 Large eggs
• 1 tsp salt
• 1 Tbsp sugar
• 1 1/2 Tbsp baking powder OR 1 tsp baking powder and 1 tsp baking soda
• 1 Tbsp maple syrup, honey or any other syrup
• 1 bunch assorted berries
• 1 bunch bamboo skewers
• 1 Tbsp icing sugar

Add the vinegar to the milk and set aside for 5 minutes to create something similar to buttermilk. Meanwhile, melt the butter and mix the flour, baking powder, salt, sugar, egg, butter, and milk in a mixing bowl.

Heat a non-stick pan over medium heat and add some cooking oil. Pour 1/2 tbsp batter for each pancake. When the bottom side is golden brown, flip it and cook the other side until it is also golden brown. Transfer to a plate and repeat with the remaining batter.

Arrange 3-5 pancakes on each skewer. Top with berries, drizzle some maple syrup, and sprinkle some icing sugar.

To make regular sized pancakes, just pour 3-5 tbsp batter for 1 pancake.