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Stuffed Pancakes
 
Recipe Yield: 12 pancakes

What You'll Need

  • 2 Pearl Milling Company® Buttermilk Complete Pancake & Waffle Mix
  • 1-1/2 cups water
  • 1 container (8 ounces) whipped cream cheese
  • 1 teaspoon vanilla
  • 1 teaspoon orange rind
  • 1 teaspoon almond extract
  • 2 tablespoons confectioner's sugar
  • Butter
  • 1 can (21 ounces) blueberry pie filling
  • Pearl Milling Company® Original Syrup

Products in Recipe:

Buttermilk Complete Pancake & Waffle Mixes Link Original Pancake & Waffle Syrups Link

What You'll Do

  • Heat skillet over medium-low heat or set electric griddle to 375 degrees
  • Skillet is ready when drops of water sizzle, then disappear almost immediately
  • Combine pancake mix and water; stir with wire whisk until large lumps disappear
  • In a small bowl, combine cream cheese, vanilla, orange rind and almond extract, set aside
  • Pour about 3 tablespoons batter for each pancake onto lightly greased skillet or griddle
  • Turn when pancakes bubble and bottom is golden brown
  • For each serving, place one pancake on plate
  • Spread about 2 tablespoons cream cheese on pancake
  • Spread about 2 tablespoons blueberry pie filling on pancake
  • Top with second pancake
  • Spread about 2 tablespoons cream cheese on second pancake
  • Spread about 2 tablespoons blueberry pie filling on second pancake
  • Top with third pancake
  • Top with butter and syrup
  • Repeat with remaining pancakes to make 4 servings altogether

    Products in Recipe:

    Buttermilk Complete Original

    Nutrition Information

    Calories: 900, Calories from Fat: 170, Total Fat: 19g, Saturated Fat: 10g, Cholesterol: 80mg, Sodium: 1070mg, Total Carbohydrate: 172g, Sugars: 47g, Dietary Fiber: 6g, Protein: 11g