Pancake Charcuterie Board
This Pancake Charcuterie board is a fun way to present breakfast for a crowd during a weekend morning. It doesn't only look beautiful and creative, but it's a crowd pleaser and for the whole family, with so many options to chose from.
Servings: people
Equipment
- 1 wooden board
- 6 ramekins and/or jars
Ingredients
- 1/2 Cup hazelnut spread
- 1/2 Cup yogurt
- 12 units 3 inch pancakes around 2 cups of pancake mix
- 5 bunches grapes different sized bunches
- 1/4 Cup semi-sweet chocolate chips
- 1/2 Cup pure maple syrup
- 1/2 Cup granola
- 1/2 Cup jam
- 2 red apples thinly sliced
- 4 units mandarin oranges
- 1 Cup strawberries washed and dried
- 1/2 Cup blackberries washed and dried
- 1/2 Cup almonds
Instructions
- First, start by placing the biggest items in your board. These will probably be the small bowls filled with the spreads, honey, yogurt, and nuts or chocolate chips.I love starting with the biggest bowls since they are just a few and then arrange the pancakes around them.1/2 Cup (150 g) hazelnut spread, 1/2 Cup (122.5 g) yogurt
- Then come the fluffy pancakes. Arrange them in an S shape around your ramekins, and try placing them in an orderly manner.Take a look below for tips on how to make beautiful and delicious pancakes.12 units 3 inch pancakes
- Add the ingredients next in size; in this case, the grapes, since I placed them in bunches. You can arrange them in the biggest gaps and corners of your board.Variety and change of color creates interest in your board, for this reason I used green grapes instead of purple ones, since I was also using blackberries, dark chocolate and the chocolate spread with darker tones.5 bunches grapes
- I then added the smaller ramekins and jars, arranged in the gaps left. Make sure to place a spoon for the jam, and a honey dipper or spoon for the maple syrup.I used smaller sizes of bowls to create some diversity, as well as different colors and textures inside the bowls.1/4 Cup (45 g) semi-sweet chocolate chips, 1/2 Cup (118.3 ml) pure maple syrup, 1/2 Cup (61 g) granola, 1/2 Cup (170 g) jam
- Next came the apples. I sliced them really thin, and loved how the pattern looked. I placed them near the bowls with darker colors and in the smaller gaps in the corners.2 red apples
- Strawberries, mandarins and blackberries came next. Make sure to cut a few slices of strawberries to break the pattern and create different sizes. The same with mandarins; I placed a whole mandarin, then peeled the rest, adding different sized slices all around and packing them in small heaps around the board.4 units mandarin oranges, 1 Cup (144 g) strawberries, 1/2 Cup (72 g) blackberries
- Lastly came the smallest of them all: the almonds and nuts. Use these to fill in the small gaps left. You can use more than 1 type for variety.1/2 Cup (71.5 g) almonds
Notes
Expert tips for the perfect pancakes
- Let your batter rest for at least 10 minutes. This will let the flour to absorb the liquid, resulting in lighter, fluffier pancakes.
- Measure the pancake batter with a cookie scoop for equally sized pancakes. I used a 3 tablespoon cookie scoop, since my batter was somewhat thick, but use a 2 tablespoon cookie scoop if your batter is thin. Pancakes should be around 3 inches in diameter.
- Lightly grease your griddle with butter and cook your pancakes in medium heat. High heat will burn them and low heat could dry them up
- Turn your pancakes when you see bubbles starting to pop on top of your pancake
