• 15
    Prep Time
  • 10
    Cook Time

Red Velvet Pancake Dessert


Ingredients

  • 6 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 1/4 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/4 cup sugar
  • 2 tablespoons unsweetened cocoa powder, plus additional for garnish
  • 1 cup water
  • 1 tablespoon red food color
  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup pecan pie flavored glazed pecans, or your favorite variety

Preparation Instructions

  1. BEAT cream cheese and butter in medium bowl with electric mixer on medium speed until smooth and creamy. Add powdered sugar, milk and vanilla. Beat until smooth.
  2. COMBINE pancake mix, sugar and cocoa powder in medium bowl. Stir in water and food color just until large lumps disappear. Let stand 3 minutes.
  3. COAT griddle or large skillet with no-stick cooking spray. Heat griddle to 325°F or skillet over medium-low heat. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle to make 16 (3-inch) pancakes. Cook 1 to 1 ½ minutes on each side or until done.
  4. STACK 4 pancakes on each serving plate. Spoon a mound of cream cheese mixture on top of each pancake stack, spreading with back of spoon. Sprinkle lightly with cocoa powder. Sprinkle evenly with pecans.
  • Nutritional Information Per Serving

    Serving Size (1/4 of recipe), Calories 810 (Calories from Fat 290), Total Fat 32g (Saturated Fat 14g, Trans Fat 1g), Cholesterol 75mg, Sodium 930mg, Total Carbohydrate 128g (Dietary Fiber 2g, Sugars 94g), Protein 9g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 25%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.