A vibrant morning platter with mini pancakes, scones, fresh fruit, and syrup, perfect for leisurely gatherings.
# 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 sliced strawberries
21 - 1 cup peeled and sliced kiwi
22 - 1 cup blueberries
23 - 1 cup grapes, halved
24 - 1 orange, peeled and segmented
→ For Serving
25 - 1/2 cup pure maple syrup, kept warm in a small pitcher
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)
# How-To:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in one bowl. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Mix wet ingredients into dry ingredients until just blended. Heat a greased nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls, cooking each side 1 to 2 minutes until golden. Transfer to a rack to cool.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream, egg, and vanilla extract together, then add to dry ingredients. Fold in dried cranberries or chocolate chips if using. Turn dough onto a floured surface and gently pat to 3/4-inch thickness. Cut into 1-inch rounds or triangles, place on prepared sheet. Bake 10 to 12 minutes until golden brown. Cool on a wire rack.
03 - Wash, peel, and slice all fruit as described. Pat dry to remove excess moisture.
04 - Arrange pancakes and scones artistically in flowing lines on a large serving board or platter. Fill remaining spaces with colorful clusters of prepared fruit. Place the syrup pitcher centrally. Garnish with fresh mint leaves and offer whipped cream alongside if desired.
