Everyone needs a basic pancake recipe up their sleeve. Add some chopped pecans to the recipe and spread with chocolate cream cheese. You’ll be the household hero!
What do I need ?
Original recipe yields 13 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.
1-1/2 cups flour
1 cup toasted chopped pecans, divided
2 Tbsp. sugar
1 Tbsp. brown sugar
1 tsp. Magic Baking Powder
1/2 tsp. baking soda
1-1/2 cups buttermilk
3 Tbsp. butter, melted
1/4 cup Philadelphia Cream Cheese Product, softened
2 Tbsp. icing sugar
1 Tbsp. unsweetened cocoa powder
1-1/2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Mix flour, 1/2 cup pecans, sugars, baking powder and baking soda in large bowl until combined. Whisk eggs, buttermilk and butter in separate bowl until blended. Add to dry ingredients; stir just until blended (batter will not be smooth).
Heat medium skillet on medium-high heat; spray with cooking spray. Working in batches, pour 1/3 cup batter into skillet for each pancake; cook 2 to 3 min. until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides.
Beat cream cheese, icing sugar and cocoa powder in medium bowl with mixer until well blended.
Spread each pancake with cream cheese mixture, top with Cool Whip and remaining pecans.
Kraft Kitchen Tips!
Serve with fresh sliced strawberries and garnish with mint sprigs.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 5 g
Cholesterol 45 mg
Sodium 160 mg
Total carbohydrate 19 g
Dietary fibre 2 g
Sugars 7 g
Protein 5 g
13 servings, 2 topped pancakes (78 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.