Mixed Berry Pancake Lasagna

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

 

Yield

6, 3-inch pancake lasagnas

Method

    1. Whisk Krusteaz Professional Protein Buttermilk Pancake Mix and water together until well-blended.
    2. Pour batter using a #20 scoop onto a lightly greased, preheated 365°F – 375°F griddle.
    3. Cook pancakes 1 1/4- 1 1/2 minutes per side. Turn only once.
    4. Place 1 pancake in a 3-inch round frame.
    5. Pipe 1 cup of blackberry filling over the pancake then stack with another pancake.
    6. Pipe 1 cup of whipped cream cheese on the pancake then stack with a third pancake.
    7. Pipe 1 cup of raspberry filling over the pancake then top with a fourth pancake.
    8. Freeze. Remove frame, slice into desired portions and garnish with powdered sugar, if desired.

 

WHEAT