Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting

Name: Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 48 miniature pancakes
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature; 1/2 cup (4 ounces) cream cheese, at room temperature; 3/4 cup confectioners' sugar; 1/8 to 1/4 teaspoon ground cinnamon; 2 tablespoons maple syrup; 1 cup of your favorite prepared pancake mix; 1/2 cup blackberries or raspberries, for garnish; 1/4 cup miniature chocolate chips, for garnish

Show: Tripping Out with Alie & Georgia

Episode: Vegas

Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting

0 Reviews

Level: Easy
Yield: 48 miniature pancakes
Nutritional Analysis

Per Serving

Serving Size

1 of 48 servings

Calories

60

Total Fat

4

Saturated Fat

2

Carbohydrates

6

Dietary Fiber

0

Sugar

3

Protein

1

Cholesterol

10

Sodium

51

Total: 30 min
Active: 30 min

Level: Easy
Yield: 48 miniature pancakes
Nutritional Analysis

Per Serving

Serving Size

1 of 48 servings

Calories

60

Total Fat

4

Saturated Fat

2

Carbohydrates

6

Dietary Fiber

0

Sugar

3

Protein

1

Cholesterol

10

Sodium

51

Total: 30 min
Active: 30 min

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature

1/2 cup (4 ounces) cream cheese, at room temperature

3/4 cup confectioners' sugar

1/8 to 1/4 teaspoon ground cinnamon

2 tablespoons maple syrup

1 cup of your favorite prepared pancake mix

1/2 cup blackberries or raspberries, for garnish

1/4 cup miniature chocolate chips, for garnish

Directions

Position an oven rack in the middle of the oven and preheat to 200 degrees F.
In a large mixing bowl, use a hand mixer to whip 1 stick (1/2 cup) of the butter and the cream cheese together until smooth. On low speed, gradually add the confectioners' sugar and ground cinnamon and whip until well combined. Add the maple syrup and whip until light and fluffy. Cover with plastic wrap and reserve.
Make the pancake batter according to the package directions.
Heat an electric griddle or 2-burner cast-iron griddle pan on medium-low heat. Melt 2 tablespoons of the remaining butter and drop teaspoons of the pancake batter onto the griddle. When the pancakes start to lightly brown on the bottom and the tops start to lightly bubble, use a small offset spatula to flip them. Cook until the second sides are lightly browned and the pancakes are cooked through, about 2 minutes total. Remove the pancakes to a baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Wipe the griddle with a paper towel, melt the remaining butter and cook the remaining pancakes, about 48 miniature pancakes total.
To assemble, spread 2 teaspoons of the reserved frosting on 2 of the pancakes (1 teaspoon on each pancake). Stack the pancakes on top of one another. Top with another pancake and a dollop of frosting, and garnish with either berries, miniature chocolate chips or a combination of both. Repeat with the remaining pancakes, frosting and toppings.