Mini Cake Stands, Pancake Stacks and Infused Maple Syrups

I saw this idea online from another brunch and fell in LOVE with the mini cake stands. Since all of the food at the baby shower was small bites, the mini pancake stacks were a perfect size! The stands are made out of wooden candlesticks and small wooden disks glued together and then spray painted to look like real silver. I topped them off with stacks of old fashioned pancakes on knotted bamboo picks with raspberries. I also infused pure maple syrup two different ways and served them on the side in vintage glass cruets. The stands can be painted any color and be reused for any number of things: tartlets, cupcakes, etc. 

I started off by getting the wooden candlesticks (I got them at AC Moore, but can’t link to it at the moment because their site is down). I use pliers to pull the metal cup out of the inside of the stick. Next, I got 3.25″ unfinished wooden circles from Joann’s and glued them to the center of the sticks using wood glue.

Once they dried overnight, I spray painted them with a metal plate spray paint (Krylon is my favorite). Be sure to seal it with a high gloss protectant after the silver is dried so that the silver paint doesn’t get on the food.

This is my go-to recipes for pancakes, I just made them much smaller to make the stacks. Combine 1 1/2 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt and 2 3/4 tsp baking powder in a mixing bowl and whisk together. In a large glass measuring cup beat together 1 large egg, 1 1/4 cup whole milk and 3 tbsp melted unsalted butter.  Make a well in the center of the dry ingredients, pour the wet ingredients in the middle and slowly incorporate the two with a fork until well mixed. Let the batter rest for 10 minutes, put into a pancake pen (to make things easier and more uniform) and prepare on a griddle.

The first infused syrup I made was with amaretto. I just combined a cup of pure maple syrup and 1/4 cup of Disaronno in a small saucepan. Bring it to a boil and then take off the heat and let cool completely before putting in an airtight container to store in the refrigerator. The second one was red raspberry. I combine a cup of raspberries and a cup of maple syrup in a saucepan, brought it to a boil and then mashed the berries up with a wooden spoon. Let sit off the heat until completely cooled and then strain and put in an airtight container.