INGREDIENTS
1
large egg
3/4 cup
whole milk or buttermilk
1 cup
Stonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix
1 tbsp
butter, melted
Stonewall Kitchen Lemon Curd
12
Raspberries
12
Blueberries
24
Small mint leaves
24
Toothpicks
Confectioner’s sugar