How to make it

  • Glaze

  • Sprinkle gelatine over 1/4 cup cold fruit juice to soften, one minute.
  • Bring the remaining juice to boil in a small saucepan.
  • Add boiling juice, honey and lemon juice and stir until dissolved, three minutes.
  • Leave bowl of glaze to set in refrigerator, twenty minutes.
  • Pancakes

  • Whisk together all ingredients except the baking powder and half the water. Whisk more water until a batter consistency is reached.
  • Let rest in refrigerator for at least twenty minutes.
  • Preheat cast iron griddle on medium low heat. Brush with oil.
  • Take the batter bowl out of the refrigerator and quickly whisk in the baking powder.
  • My twelve inch griddle can take four pancakes at a time, a tablespoon of batter each. Make sure there is enough room to flip.
  • When batter is firm enough to flip, do so and cook the second side.
  • Arrange on a plate, decorate with fruit, and spoon on the fruit glaze.
  • Makes about thirty mini pancakes.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes