Dutch Boy Pancake

Pie for breakfast? Why not! try this pie-looking pancake filled with fresh fruit and topped with sweetened cream cheese, breakfast have never been so delicious. Can be server as breakfast or dessert.

Preparation time: 10 minutes

Total time: 30 minutes

Ingredients

2 Tbsp.  butter or margarine

1/2 cup  flour

1/4 tsp.  salt

1/2 cup  milk

3  eggs

4 oz.  (1/2 of 8-oz. pkg.) philadelphia Cream Cheese, softened

1/2 cup  jet-puffed Marshmallow Creme

1 cup  sliced strawberries

2 medium  peaches, peeled, sliced

1 cup  blueberries

Directions

1. Preheat the  oven to 450°F. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.

2. Bake for 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.

3. Fill the pancake with fruit; top with the cream cheese mixture. Serve immediately.

[original recipe: kraft.com]

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Blueberry Graham Pancakes

With the smell of honey graham hotcakes dotted with fresh berries wafting in the air, no way anybody’s sleeping in this weekend.

Ingredients
9  Honey Maid Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
1/2 cup  flour
1 tsp.  Calumet Baking Powder
1  egg
1 cup  milk
2 Tbsp.  honey
3/4 cup  blueberries

Directions

1. Combine graham crumbs, flour and baking powder; set aside.

2. Beat egg, milk and honey in medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened. Gently stir in blueberries.

3. Ladle batter onto hot lightly greased griddle or into hot lightly greased skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

[original recipe: kraft.com]

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