Pancake Skewers made with mini American pancakes, bananas, strawberries and melted milk chocolate, a delicious twist on a classic breakfast or brunch recipe that will go down with kids and grown ups alike. Quick and easy to make, these mini pancake kabobs can be served at special occasions or family gatherings too.
If I am in need of delicious breakfast or brunch recipes for special occasions like Mother's Day, Pancake Day or any birthday or celebrations, pancakes are always my first choice, as we all love them, particularly the kids.
From classic American pancakes, to banana and chocolate chip pancakes, baked pancakes or cottage cheese pancakes, these are recipes that I make on repeat every single Saturday, as it's our " Pancake Saturday!
You see, for us Pancake Day doesn't just happen once a year, but rather every single Saturday without a fail. It's a nice star to the weekend, where there is no rush to get to work and school, and we can treat ourselves with a delicious breakfast.
It's the best family time, when we enjoy not just a fancy breakfast, but also each other's company without worrying about checking the time to rush to go places, or quickly get on with something else.
And these pancake skewers went down incredibly well with everyone! They made a lovely little change from our regular pancakes, and put a massive smile on everyone's faces. Happiness really is about the little things in life!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- flour - I used self-raising flour, as it gives the pancakes a lovely lift and makes them a lot fluffier and lighter
- milk - full-fat milk is always my first choice, it's richer and creamier
- eggs - if you use small eggs, you might need to use less flour, just start with one cup of flour to begin with, and add more if necessary
- baking powder - acts as the leavening agent, I recommend using it even if you use self-raising flour
- bananas & strawberries - you can use any other fruit of your choice though
- milk chocolate - or any other chocolate of your choice
Step-by-step photos and instructions
- separate the egg whites from the egg yolks
- pour the milk over the egg yolks and use a whisk to mix them well
- sift in the flour, add the baking powder, and use a spatula to mix them into a thick batter ( see photo 4)
- use a hand mixer to beat the egg whites until the hold soft peaks
- add the beaten egg whites to the pancake batter, and use the spatula to carefully incorporate the egg whites into the batter
- heat up a frying pan or a griddle pan over a medium heat
- use cooking oil spray to grease the pan, and add a tablespoon of batter for each pancake
- cook it until you can see bubbles forking on top of the pancakes, then flip them onto the other side
- cook for a further 1 minute
- remove the pacankes and repeat until you use up all the batter
- to assemble the skewers, thread 2 mini pancakes onto a wooden skewer followed by a slice of banana and a slice of strawberry
- repeat until the skewer is full
- drizzle melted chocolate ove the skewers
Expert tips
Keep the pancakes on the smaller size, not only they are prettier, but they also fit better with the slices of bananas and strawberries - one tablespoon of batter should be more than enough for a mini pancake.
The pancake batter has to be light and sloppy, but thicker than a classic crepe batter, if they the batter is too runny, the pancakes won't get the lift they need and will be flat, rather than floppy.
The amount of flour used depends on how large the eggs are - I used 3 large eggs, so I added extra flour, but if the eggs are smaller, one cup should be fine.
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Pancake Skewers
Ingredients
- 170 g self-raising flour ( 1 ¼ cup)
- 170 ml milk (â…” cup)
- 3 large eggs
- 1 teaspoon baking powder
- 2 bananas
- 250 g strawberries (2 cups)
- 100 g melted milk chocolate ( 3 oz)
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Instructions
- To make the pancakes, start by separating the egg whites from the egg yolks.
- Add the milk to the egg yolks, and use a whisk to mix them together.
- Sift in the flour, add the baking powder, and use a spatula to mix well until you get a thick batter.
- In a separate mixing bowl, use a hand mixer to beat the egg whites until they hold soft peaks.
- Add the beaten egg whites to the batter, and use a spatula to gently incorporate the whites.
- Heat up a non-stick griddle pan or a frying pan on a medium heat, spray with non-stick cooking spray and add a tablespoon of batter for each mini pancake.
- Leave them to cook until bubbles start forming up at the top of the pancakes, then flip them onto the other side.
- Cook the pancakes for a further one minute, then remove them from the pan, and repeat with the rest of the batter.
- Thread 2 mini pancakes onto wooden skewers, add a slice of banana and strawberry, and continue to alternate them until the skewers are full.
- Drizzle melted chocolate over the skewers.
- Serve immediately.
Video
Notes
- Keep the pancakes on the smaller size, not only they are prettier, but they also fit better with the slices of bananas and strawberries - one tablespoon of batter should be more than enough for a mini pancake.
- The pancake batter has to be light and sloppy, but thicker than a classic crepe batter, if they the batter is too runny, the pancakes won't get the lift they need and will be flat, rather than floppy.
- The amount of flour used depends on how large the eggs are - I used 3 large eggs, so I added extra flour, but if the eggs are smaller, one cup should be fine.
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