Mini Pancakes - SK Khazana Mini pancake served in stacks stuffed with hazelnut spread and topped with mixed berries This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Mar 2020 in Recipes Course New Update Main Ingredients Refined flour, Melted butter Cuisine Fusion Course Snacks and Starters Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Non Veg Ingredients list for Mini Pancakes - SK Khazana 1/2 cup Refined flour 1 tablespoon Melted butter 1 teaspoon Vanilla essence 1 Egg 1/4 cup Castor sugar as required Milk to cook Butter 1/4 cup Hazelnut spread to garnish Raspberries to garnish Blueberries to sprinkle Icing sugar Method Sift refined flour into a mixing bowl, add melted butter, vanilla essence, egg and castor sugar and mix. Add sufficient milk and whisk well to make smooth semi-thick batter. Transfer the batter into a squeezy bottle. Heat 1 teaspoon butter on non-stick tawa. Squeeze the batter on it to make as many small pancakes as the space on the tawa permits. Cook, turning sides till both sides are evenly golden. Make more pancakes with the remaining batter. Transfer hazelnut spread into a squeezy battle. Place one pancake on a serving platter, top it with hazelnut spread, place another pancake one top and repeat the process. Use up the remaining pancakes similarly. Place a raspberry and a blueberry on alternate pancake stacks and secure with a toothpick. Sprinkle icing sugar over them and serve immediately. #Blueberries #Butter #Egg #Icing sugar #Melted butter #Milk #Vanilla essence Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article