Fruity Peanut Butter Pancake Stack-Up
Ingredients
- 2 cups original pancake mix
- 1 1/3 cups milk
- 1/4 cup Crisco® Pure Vegetable Oil
- 2 large eggs
- Crisco® Butter Flavor No-Stick Cooking Spray
- 2/3 cup Jif® Whips® Whipped Creamy Peanut Butter
- 2 ripe bananas, sliced
- 1/2 cup Smucker's® Seedless Strawberry Jam
- 2 cups sliced fresh strawberries
- Whipped topping
- breakfast syrup
Directions
- Step 1
STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.
- Step 2
Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown.
- Step 3
HEAT oven to 375°F. Place 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.
- Step 4
BAKE 5 to 10 minutes or until heated through. Insert 6 decorative wooden skewers into stack-up, if desired, to secure each wedge. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.
Serving size
(1/6 of recipe)
- Calories 750
- Calories from Fat230g
- Total Fat 26g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 70mg
- Sodium 920mg
- Potassium 0mg
- Total Carbohydrates 124g
- Dietary Fiber 5g
- Sugars 63g
- Protein 11g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet