Pancakes
Mixed Berry Pancake Lasagna
Makes 6, 3-inch pancake lasagnas
Ingredients
- 1 1/4 lb (2 1/4 cups) Krusteaz Professional® Protein Buttermilk Pancake Mix 731-0115
- 25 fl oz (3 1/4 cups) cool water
- 24 oz (3 cups) blackberry filling
- 24 oz (3 cups) whipped, sweetened cream cheese
- 24 oz (3 cups) raspberry filling
Method
- Whisk Krusteaz Professional Protein Buttermilk Pancake Mix and water together until well-blended.
- Pour batter using a #20 scoop onto a lightly greased, preheated 365°-375°F griddle.
- Cook pancakes 1 1/4- 1 1/2 minutes per side. Turn only once.
- Place 1 pancake in a 3-inch round frame.
- Pipe 1 cup of blackberry filling over the pancake then stack with another pancake.
- Pipe 1 cup of whipped cream cheese on the pancake then stack with a third pancake.
- Pipe 1 cup of raspberry filling over the pancake then top with a fourth pancake.
- Freeze. Remove frame, slice into desired portions and garnish with powdered sugar, if desired.
