Pancakes stacked with a creamy filling and sweet berry topping make an extra-special breakfast treat!
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
box (4-serving size) cheesecake instant pudding and pie filling mix
cups sliced fresh strawberries
cup strawberry syrup
cup Fiber One™ Complete pancake mix (from 28.3-oz box)
cup graham cracker crumbs
In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.
Look for the strawberry syrup in the grocery store near the other pancake syrups. Or, if you prefer, you can just stir about 2 tablespoons of sugar into the sliced strawberries and omit the syrup.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.