These Small Raisin Dessert Pancakes are made in about 20 minutes. Made from a simple batter of ingredients you will have in your pantry. Serve them immediately after baking, add some powdered sugar and butter and you will enjoy a lovely satisfying dessert.
I know what you think: pancakes for dessert? That seems like turning your meals upside down or inside out, however enough people talk about breakfast for dinner or dessert as lunch. Funny enough, I am raised with pancakes as a main dinner dish, not as a breakfast.
When I met my husband, many many years ago, there was surprise on his face when I told him that our pancakes are as large as a wheel and that we eat them at dinner time. I was surprised to learn that he was used to eating pancakes for breakfast. Of course we are talking different types of pancakes. Will explain all that in a later post.
Traditionally my mother never stacked the pancakes, they were always next to each other on a plate, with powdered sugar on top and a little bit of butter.
Let’s make these Small Raisin Dessert Pancakes
You mix dry and wet ingredients separately and then combine them, add raisins and scoop the batter in the skillet. Only one note of caution; they bake quickly, so don’t walk away; watch these little ones. I have only used raisins as a filling, but I know that some people use raisins and apple.
Small Raisin Dessert Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 cup raisins
- powdered sugar
- Mix flour, baking powder and salt.
- Add egg and milk to the dry ingredients and mix until smooth.
- Add raisins and mix.
- Heat butter in a skillet and pour half of the batter into the pan, divided in 3 pancakes.
- Once the pancakes are brown on one side, flip them and bake the other side until brown as well.
- Place 3 raising pancakes on a plate, stacked on next to each other; dust with powdered sugar and a little piece of butter.