A vibrant platter of mini pancakes, scones, fruit, and syrup curated for lively morning enjoyment.
# What You Need:
→ Mini Pancakes
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1/2 teaspoon vanilla extract
10 - Butter or oil, for cooking
→ Mini Scones
11 - 1 1/2 cups all-purpose flour
12 - 2 tablespoons granulated sugar
13 - 1 1/2 teaspoons baking powder
14 - 1/4 teaspoon salt
15 - 1/4 cup cold unsalted butter, cubed
16 - 1/2 cup heavy cream
17 - 1 large egg
18 - 1/2 teaspoon vanilla extract
19 - 1/4 cup dried cranberries or mini chocolate chips (optional)
→ Fruit Selection
20 - 1 cup sliced strawberries
21 - 1 cup peeled and sliced kiwi
22 - 1 cup blueberries
23 - 1 cup halved grapes
24 - 1 orange, peeled and segmented
→ For Serving
25 - 1/2 cup pure maple syrup in a small pitcher
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)
# How To Make It:
01 - In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry, stirring until just combined. Heat a nonstick skillet over medium heat and lightly grease. Drop batter by heaping tablespoonfuls onto the skillet, cooking 1 to 2 minutes per side until golden. Transfer pancakes to a rack to cool slightly.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Add wet ingredients to dry and stir until just combined. Fold in dried cranberries or mini chocolate chips if using. Transfer dough to a floured surface and gently pat to 3/4-inch thickness. Cut dough into 1-inch rounds or triangles and place on baking sheet. Bake 10 to 12 minutes until golden. Cool on a rack.
03 - Wash all fruit thoroughly. Peel and slice strawberries, kiwi, and orange as directed. Halve grapes. Pat fruit dry with paper towels.
04 - Arrange mini pancakes and scones in curving lines on a large serving board or platter. Fill the gaps with clusters of prepared fruit. Position the small pitcher of maple syrup at the center. Garnish with fresh mint leaves and offer whipped cream as an optional accompaniment.
