Straits Pancake Satay

PREPARATION

1. 

   Mix flour, salt, baking powder, baking soda, and sugar in a bowl. Mix well. Set it aside.

   In a separate bowl, beat the eggs well. Set it aside.

   Add the beaten eggs to the dry mixture.

   Melt the butter with low heat, and add it to the batter.

   Mix the batter until smooth.

   Let the batter rest for a minimum of 10 minutes.
   
   Note: The pancake batter can be kept for 1 - 2 days in the fridge.
   
   Put the batter in pastry bag.

   Heat nonstick pan with medium heat, pipe mini pancakes onto the pan, and turn the heat to low.
   
   Note: It is very important not to cook the pancake with low heat, overcooking it will make the pancake crispy, and skewers will break it.

2. 

   Wait for it to cook, and flip it using a skewer, wait for it to cook (total cooking times should be 2 - 3 minutes each pancake, otherwise it will be too hard).

   Let the pancakes cool completely on a rack, don’t cover the pancake.

3. 

   Slice the strawberry into coins.

   Peel and slice the bananas into coins.

   Prepare skewers to make the satays.

   Spread a little nutella on the round side of the mini pancake.

   Skewer the pancake in this order from the bottom (pancake, strawberry, banana, pancake, strawberry, banana, pancake, strawberry, banana, pancake, and finally blueberry).

   Stack them together on a small plate.

   Sprinkle powdered sugar.