Cream Cheese Pancakes with Cran-Apricot Syrup
 
Recipe Yield: 14 pancakes

What You'll Need

  • Cran-Apricot Syrup:
  • 1 cup Aunt Jemima® Syrup
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup dried apricots, snipped or chopped
  • 2 tsp. fresh lemon juice
  • Cream Cheese Pancakes:
  • 2 cups Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix
  • 1-1/2 cups water
  • 2/3 cup whipped cream cheese spread

Products in Recipe:

Original Complete Buttermilk Complete Original

What You'll Do

1 For cran-apricot syrup, combine syrup, cranberries and apricots in small saucepan. Bring to a boil over medium heat, uncovered. Reduce heat to low and simmer 8-10 minutes or until fruit is softened.
2 Remove from heat; stir in lemon juice. Keep warm.
3 For cream cheese pancakes, add pancake mix to medium bowl. Set aside.
4 Combine water and cream cheese using wire whisk. Mix until well blended; add to pancake mix. Mix just until large lumps disappear.
5 Proceed as package directs. Serve with warm Cran-Apricot Syrup.

    Products in Recipe:

    Original Complete Buttermilk Complete Original

    Cooking Tips & Variations

    • To use Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix, prepare mix according to package directions for 10-12 pancakes. Add 1/3 cup whipped cream cheese spread to 3/4 cups milk. Proceed as recipe directs.
    • Aunt Jemima® Complete Pancake & Waffle mix was used for the nutritional analysis
    • This recipe was contributed by a loyal consumer and tested by a professional home economist.

    Nutrition Information

    Calories: 370, Calories from Fat: 90, Total Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 35mg, Sodium: 560mg, Total Carbohydrate: 65g, Sugars: 30g, Dietary Fiber: 1g, Protein: 5g
    Secrets to Perfect Pancakes
    Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
    whisk
    Milk can be substituted for water in Aunt Jemima® complete mixes.
    milk substitute