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Breakfast/brunch

Granola-Streusel Pancakes

photo by:kraft
Pancakes made from a mix get a custom touch when you add an awesome streusel topping made with cranberry-pecan granola.
time
prep:
25 min
total:
25 min
servings
total:
9 servings, 2 pancakes each

What You Need

1/2
cup  trail mix cranberry vanilla cereal
1/4
cup  packed brown sugar
2
Tbsp.  flour
1
tsp.  ground cinnamon
1/2
tsp.  orange zest
1/4
cup   cold butter, cut up
1/2
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup  lite maple-flavored or pancake syrup
2
cups  pancake mix
1/2
tsp.  vanilla

Make It

COMBINE first 5 ingredients in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs; set aside. Mix sour cream and pancake syrup in saucepan until blended; heat on low heat until warm, stirring occasionally. (Do not boil.)

HEAT large nonstick griddle or skillet sprayed with cooking spray on medium heat. Meanwhile, prepare pancake batter as directed on package; stir in vanilla.

POUR batter onto griddle, using 1/4 cup batter for each pancake. Immediately sprinkle with granola mixture. Cook until bubbles form on tops, then turn over to brown other sides. Serve with warm sour cream mixture.

Kraft Kitchens Tips

Serving Suggestion
Serve with sliced strawberries or warm applesauce sprinkled with additional ground cinnamon.
Make Ahead
Make pancakes as directed; cool completely. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Freeze up to 1 month. Place on microwaveable plate and warm in microwave just before serving.
Family Fun
Take a break from your traditional dinner and serve foods that you would normally only eat for breakfast, such as eggs, pancakes or waffles.
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