Back to School Pancake Bar

  • Prep 30 min
  • Total 40 min
  • Servings 6

Ingredients

Cheesecake Spread

  • 1/2 cup whipping cream
  • 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 tablespoon sugar

Pancakes

Toppings

  • Hazelnut spread with cocoa
  • Miniature chocolate chips
  • Yogurt-covered raisins
  • Candy sprinkles
  • Almonds
  • Granola
  • Shredded coconut
  • Fresh berries
  • Honey
  • Maple syrup

Steps

  • 1
    Heat oven to 200°F.
  • 2
    To make Cheesecake Spread: In medium bowl, whip cream to a medium peak. In another bowl, stir cream cheese to soften; mix in the sugar, and fold in the whipped cream until combined. Cover and refrigerate until ready to use.
  • 3
    Mix Pancake ingredients until well combined. Cook pancakes on nonstick pan or griddle over medium heat until both sides are golden brown. Move to parchment-lined cookie sheet, and place in oven to keep warm.
  • 4
    Assemble Toppings in cups, bowls and little pitchers. Set up pancake bar using Toppings, Cheesecake Spread and hot Pancakes. Serve with plenty of milk and orange juice for washing down.

  • Alternatively, make the pancakes days ahead; place in single layer on cookie sheet. Place in the freezer until frozen solid; remove from cookie sheet and place in a resealable freezer plastic bag. Freeze until ready to use. Reheat in toaster.
  • Just like the pancakes, the Cheesecake Spread can be made in advance; just refrigerate until ready to use, and allow to soften about 20 minutes at room temperature so it becomes spreadable.
  • To make the decorative tape flags, simply trim down some wooden skewers and affix with tape. Cut pennant shapes with scissors.

Nutrition Facts are not available for this recipe
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