A vibrant spread with small pancakes, scones, fresh fruit, and syrup for delightful morning occasions.
# What You'll 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 strawberries, sliced
21 - 1 cup kiwi, peeled and sliced
22 - 1 cup blueberries
23 - 1 cup grapes, halved
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)
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry and stir until just combined. Heat a greased nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls and cook each small pancake for 1 to 2 minutes per side until golden. Transfer to a cooling rack.
02 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. In a separate bowl, whisk heavy cream, egg, and vanilla extract, then add to dry ingredients. Fold in dried cranberries or chocolate chips if using. Turn dough onto a floured surface, pat to 3/4-inch thickness, and cut into 1-inch rounds or triangles. Arrange on the baking sheet and bake 10 to 12 minutes until golden. Cool on a rack.
03 - Wash, peel, and slice the fruit as directed. Pat dry to remove excess moisture.
04 - Arrange pancakes and scones in flowing lines on a large serving board or platter. Fill gaps with clusters of prepared fruit. Position the syrup pitcher centrally. Garnish with fresh mint leaves and offer whipped cream as desired.
