Back To School Pancake Bar Recipe

Ingredients

1/2

cup whipping cream

4

oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

1

tablespoon sugar

2

                        cups Original Bisquick™ mix

1

cup milk

2

eggs

Hazelnut spread with cocoa

Miniature chocolate chips

Yogurt-covered raisins

Candy sprinkles

Almonds

Granola

Shredded coconut

Fresh berries

Honey

Maple syrup

Preparation

Heat oven to 200°F.

To make Cheesecake Spread: In medium bowl, whip cream to a medium peak. In another bowl, stir cream cheese to soften; mix in the sugar, and fold in the whipped cream until combined. Cover and refrigerate until ready to use.

Mix Pancake ingredients until well combined. Cook pancakes on nonstick pan or griddle over medium heat until both sides are golden brown. Move to parchment-lined cookie sheet, and place in oven to keep warm.

Assemble Toppings in cups, bowls and little pitchers. Set up pancake bar using Toppings, Cheesecake Spread and hot Pancakes. Serve with plenty of milk and orange juice for washing down.

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