Pancake Kabobs
Gluten-Free delicious pancakes with fresh fruit!
Quick Facts
- Prep Time: 00:10
- Yield: 12 kabobs
Ingredients
- For Pancakes:
- 1-1/2 cups Argo® Corn Starch
- 2 tablespoons sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup butter OR margarine, melted
- 1 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- For the Skewer:
- 1 cup fresh strawberries, washed, halved
- 1/2 cup blueberries, washed
- 1/2 cup raspberries, washed
- 1 banana, peeled and thinly sliced
- 12 each skewers, lollipop sticks
Directions
- Stir all ingredients together and let sit for 10-15 minutes.
- Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot.
- The easiest way to get mini-pancakes is to fill the batter into a squeeze bottle with a narrow spout. Squeeze out the pancake batter so they are about the 1-inch (2.5-cm) in diameter. If you don't have a squeeze bottle, you can drop the pancake batter on with a small spoon. Form about 8-10 pancakes at a time, so you give yourself enough time to be able to flip the pancakes over before they burn.
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