Popular
Pancake Breakfast Board
Details
- Timing
- Timing
- Total:
- Prep:
- 50 Min.
- Skill Level:
- Beginner
- Yields:
- 6 Servings
Served with three sweet dips and lots of fresh fruit, this loaded pancake board is perfect for serving any brunch or breakfast crowd.
Ingredients & Directions
- Prep Time
- 50 minutes
- COOK TIME
- 25 minutes
- Cool Time
- 20 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Dips:
-
3/4 cup
-
8 ozbrick-style cream cheese, softened (2500 g)
-
1 cupheavy whipping cream (250 g)
-
2 tbspsHERSHEY’S Caramel Syrup (30 mL)
-
2 tbspsHERSHEY'S Chocolate Syrup (30 mL)
-
2 tbsps
-
Buttermilk Pancakes:
-
1 2/3 cupsall-purpose flour, sifted (400 mL)
-
4 tspsgranulated sugar (20 mL)
-
2 tspsbaking powder (10 mL)
-
1 tspbaking soda (5 mL)
-
1 tspsalt (5 mL)
-
2eggs
-
1 1/2 cupsbuttermilk (375 mL)
-
3 tbspsbutter, melted (45 mL)
-
2 tbspsvegetable oil (approx) (30 mL)
-
Pancake Board:
-
1orange
-
2 cupsstrawberries (500 mL)
-
1 cupgreen grapes (250 mL)
-
1 cupraspberries (250 mL)
-
1/2 cupblueberries (125 mL)
-
2/3 cupHERSHEY'S CHIPITS Cream Cheese Flavoured Chips (150 mL)
Key Ingredients
Directions
Equipment Needed
(3) Bowls
Stovetop
Handheld Electric Mixer
Spatula
Skillet
Large Board
1
Dips: Melt HERSHEY'S CHIPITS Cream Cheese Flavoured Chips in heatproof bowl fitted over saucepan of barely simmering water until smooth. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 2 to 3 minutes.) Let cool to room temperature.
2
Beat cream cheese in large bowl with handheld electric mixer until light and fluffy. Beat in melted cream cheese flavoured chips until blended.
3
Beat cream in medium bowl with handheld electric mixer (cleaned beaters) until stiff peaks start to form. Fold half the whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream until combined.
4
Divide mixture among 3 bowls. Stir HERSHEY'S Caramel Syrup into the first bowl, HERSHEY'S Chocolate Syrup into the second bowl and HERSHEY'S Strawberry Flavoured Syrup into the third bowl. Transfer each to a serving bowl and chill until ready to serve.
Buttermilk Pancakes:
- Preheat oven to 200°F (100°C).
- Whisk together flour, sugar, baking powder, baking soda and salt in large bowl.
- Whisk together eggs and buttermilk in medium bowl. Stir in butter. Pour buttermilk mixture over flour mixture. Whisk until just combined (do not overmix; a few lumps are okay). Let batter rest for 10 to 15 minutes.
- Heat large skillet or griddle over medium heat; brush with some of the oil. Spoon 1/4 cup (60 mL) batter into pan in batches. Cook for 2 to 3 minutes or until bubbles start to form and edges are set. Flip and cook for 2 minutes or until golden on bottoms. Repeat with remaining batter, wiping skillet clean and brushing with more oil as needed. Keep pancakes warm in preheated oven.
Pancake Board:
- Arrange pancakes on large board or plattewith dips, orange, strawberries, grapes, raspberries, blueberries and HERSHEY'S CHIPITS Cream Cheese Flavoured Chips.
Add cooked breakfast sausages or bacon to board if desired.
