STRAWBERRY CHEESECAKE PANCAKES

Strawberry Cheesecake Pancakes image

Pancakes stacked with a creamy filling and sweet berry topping make an extra-special breakfast treat!

Provided by Betty Crocker Kitchens

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 box (4-serving size) cheesecake instant pudding and pie filling mix
1 cup milk
2 cups sliced fresh strawberries
1/2 cup strawberry syrup
1 cup Fiber One™ Complete pancake mix (from 28.3-oz box)
1/2 cup graham cracker crumbs
3/4 cup water

Steps:

In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.

Nutrition Facts : Calories 470, Carbohydrate 85 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 56 g, TransFat 0 g