PECAN PANCAKES WITH CHOCOLATE SPREAD

Pecan Pancakes with Chocolate Spread image

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.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 13 servings, 2 topped pancakes each

Number Of Ingredients 11

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Ingredients

1-1/2 cups flour
1 cup chopped pecans, toasted, divided
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
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

Steps:

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.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g