You might think it doesn't get yummier than from-scratch buttermilk pancakes made with toasted pecans and topped with chocolate spread. You'd be right.
What You Need
Original recipe yields 13 servings
1-1/2 cups flour
1 cup chopped PLANTERS Pecans, toasted, divided
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
2 egg s
1-1/2 cups buttermilk
3 Tbsp. butter, melted
1/4 cup PHILADELPHIA Dark Chocolate Cream Cheese Spread
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl. Whisk eggs, buttermilk and butter in medium bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat. Pour batter onto griddle, using 1/3 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.
Serve topped with fresh sliced strawberries and garnished with mint sprigs.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
13 servings, 2 topped pancakes 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.