Ingredients
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2 slices thick raisin bread, crusts trimmed
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50g butter, finely chopped
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6 strawberries, hulled, halved
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1/4 cup maple syrup, to serve
Mini pancakes
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1/2 cup self-raising flour
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1 tablespoon caster sugar
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1/3 cup milk
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1 egg, lightly beaten
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25g butter, melted
Equipment
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6 large bamboo skewers
Method
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1Make Mini pancakes: Combine flour and sugar in a bowl. Make a well in the centre. Whisk milk and egg in a jug. Add to flour mixture. Mix well to combine.
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2Heat a large frying pan over medium-high heat. Brush with a little butter. Drop level teaspoons of mixture into pan. Cook for 2 minutes or until bubbles appear on surface of batter. Turn. Cook for a further 1 to 2 minutes or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining butter and batter (see note).
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3Cut each slice of raisin bread into 6 pieces. Melt butter in a large frying pan over medium-high heat. Cook bread, turning, for 5 minutes or until golden.
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4Thread 2 pancakes, 1 piece fruit toast and 1 strawberry half onto 1 skewer. Repeat process, then thread an extra 2 more pancakes onto the skewer. Repeat with remaining skewers.
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5Serve skewers drizzled with maple syrup.
Source: taste.com.au
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