Instructions
Step 1 In a bowl, whisk together flour, sugar, baking powder, and salt.
Step 2 In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
Step 3 Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4 Heat a nonstick pan over medium heat and lightly grease with butter.
Step 5 Drop small spoonfuls of batter onto the pan to form mini pancakes.
Step 6 Cook until bubbles form, then flip and cook until golden brown.
Step 7 Allow pancakes to cool slightly.
Step 8 Thread pancakes onto skewers, alternating with blueberries and raspberries.
Step 9 Drizzle or spread chocolate over the stacked pancakes.
Step 10 Serve immediately or slightly warm.
Storage and Reheating Tips
Store leftover pancakes separately in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or pan before assembling skewers. For best texture and presentation, assemble fresh before serving.
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