Mini Pancake Stacks

• 1 large egg
• 3/4 cup whole milk or buttermilk
• 1 cup Stonewall Kitchen Buttermilk* or Farmhouse Pancake & Waffle Mix*
• 1 Tablespoon butter, melted
• Stonewall Kitchen Lemon Curd*
• 12 raspberries
• 12 blueberries
• 24 small mint leaves
• 24 toothpicks
• Confectioner's sugar

Beat egg & milk together in a medium bowl. Add pancake mix & blend well. Stir in melted butter & mix thoroughly.

Heat griddle to 350 degrees F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.

Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry & a small mint leaf. Dust with confectioner's sugar. Stick a toothpick through the stack to serve.

Makes 2 dozen mini stacks.

*Products can be found in Vine & Olive's market.