Fruity Peanut Butter Pancake Stack-Up

prep: 15MIN.
cook: 30MIN.
yield: 6 servings

Ingredients

    2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)

    1 1/3 cups milk

    1/4 cup Crisco® Pure Vegetable Oil

    2 large eggs

    Crisco® Butter Flavor No-Stick Cooking Spray

    2/3 cup Jif® Whips® Whipped Creamy Peanut Butter

    2 ripe bananas, sliced

    1/2 cup Smucker's® Seedless Strawberry Jam

    2 cups sliced fresh strawberries, divided

    Whipped topping

    Hungry Jack® Original Syrup

Directions

  1. STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.
  2. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown.
  3. HEAT oven to 375°F. Place 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.
  4. BAKE 5 to 10 minutes or until heated through. Insert 6 decorative wooden skewers into stack-up, if desired, to secure each wedge. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.

Nutrition

Serving Size (1/6 of recipe), Calories 750 (Calories from Fat 230), Total Fat 26g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 920mg, Total Carbohydrate 124g (Dietary Fiber 5g, Sugars 63g), Protein 11g; Percent Daily Value*: Vitamin A 6%, Vitamin C 60%, Calcium 10%, Iron 15%.

GIVE THESE A WHIRL

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