1 package 4-serving size instant vanilla pudding mix
2 cups half and half
4 ounces cream cheese, softened
1/2 teaspoon almond extract
2 cups SWEETSTACKS GOURMET PANCAKE MIX/WAFFLE MIX
1 1/3 cups milk
2 tablespoons instant coffee powder
6 tablespoons vegetable oil
2 teaspoons unsweetened cocoa powder
1 teaspoon powdered sugar
sweetened whipped cream
Combine pudding mix, half and half, cream cheese, and almond extract; beat until well-blended and slightly thickened. Refrigerate.
Pour milk, coffee powder, eggs, and oil into a large bowl; whisk together. Add pancake mix and whisk in.
Heat griddle at medium heat and spray griddle with non-stick cooking spray.
Pour 1/4 cupfuls batter onto griddle. Cook pancakes for 1 minute before flipping over. Cook until done. Makes 12 pancakes.
Place 1 pancake each on 4 plates. Spread heaping 1/4 cup vanilla filling onto each pancake. Sprinkle each with 1/4 teaspoon unsweetened cocoa powder. Cover each with another pancake and repeat with filling and cocoa. Top with remaining pancakes. Sprinkle each with a dusting of powdered sugar. Place a dollop of whipped cream in center.
Yields about 4 servings.
This recipe was submitted by Lois Dowling of Tacoma, WA .
TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat pancakes in toaster or oven until crisp.
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