Ingredients
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2 tablespoons rice vinegar
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1 cup milk
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1 ½ cups all-purpose flour
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½ cup unsalted butter, melted
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2 large eggs
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1 tablespoon white sugar
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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1 teaspoon vegetable oil, or as needed
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bamboo skewers
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¼ cup fresh raspberries, or as needed
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¼ cup fresh blueberries, or as needed
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¼ cup fresh strawberries, or as needed
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1 tablespoon maple syrup
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1 tablespoon powdered sugar, or as needed (Optional)
Directions
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Stir rice vinegar into milk. Set aside to "sour," about 5 minutes.
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Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.
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Heat a nonstick pan over medium heat. Add oil. Pour 1/2 tablespoon of batter for each pancake. Cook until bottom side is golden brown, 1 to 2 minutes. Flip and cook until other side is golden brown, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter.
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Place 3 to 5 mini pancakes on each skewer. Top with raspberries, blueberries, and strawberries; drizzle with syrup and sprinkle with powdered sugar.
