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Chocolate-Strawberry Pancake Stack
Chocolate-Strawberry Pancake Stack

Chocolate-Strawberry Pancake Stack

2 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 45 Min Cook: 30 Min
This delicious no-bake seven layer “breakfast cake” features the unbeatable flavour combination of unsweetened cocoa powder and fresh strawberries. A simple, fluffy buttermilk pancake batter then turns it into the perfect breakfast or brunch treat.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1/4 cup granulated sugar
2 tsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 cups buttermilk
1/4 cup oil
125 g (about 1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar
2 Tbsp. unsweetened cocoa powder
1/2 cup Philadelphia Strawberry Light Cream Cheese Product
1 cup thawed Cool Whip Light Whipped Topping
1 cup quartered strawberries
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How do I make it ?
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Step 1
Combine first 5 ingredients in large bowl. Whisk eggs, buttermilk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended. (Batter will not be smooth.)
Step 2
Heat medium skillet on medium-high heat; spray with cooking spray. Pour 1/2 cup batter into skillet; spread into 6- to 6-1/2-inch pancake; cook 2 to 3 min. until bubbles form on top, then turn to brown other side. Transfer to parchment-covered baking sheet. Repeat with remaining batter to make 7 additional pancakes.
Step 3
Beat cream cheese, icing sugar and cocoa in medium bowl with mixer until blended.
Step 4
Place 1 pancake on serving plate; spread with 1/3 of the chocolate cream cheese mixture. Top with second pancake; spread with 1/3 of the strawberry cream cheese product. Repeat all layers twice. Cover with remaining pancake.
Step 5
Refrigerate 30 min.
Step 6
Top with Cool Whip and strawberries just before serving.
Kraft Kitchen Tips!
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Make Ahead
These pancakes can be cooked up to 4 hours ahead of time. Cool, then wrap in foil and refrigerate until ready to use as directed.
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Note
For best results, try to make all pancakes the same size.
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Size Wise
This recipe can be part of a balanced diet but remember to keep tabs on portions.
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Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Fat 18 g
Saturated fat 7 g
35 %
Cholesterol 75 mg
Sodium 610 mg
25 %
Carbohydrate 46 g
Fibre 2 g
Sugars 19 g
Protein 9 g
Vitamin A
0 %
Vitamin C
20 %
Calcium
10 %
Iron
15 %
Servings
8 servings, 1 piece (156 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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