Breakfast Pancake Board
This Breakfast Pancake board is a crowd pleaser! With Krusteaz® buttermilk pancakes, Nutella® Hazelnut Spread, and plenty of toppings for every taste!
INGREDIENTS for 4 portions
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1 Cup Strawberries Washed and dried
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1/4 Cup White chocolate melted
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2 Cups Krusteaz® Buttermilk Pancake mix
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1 1/3 Cups Cold water
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1/2 Cup Nutella® Hazelnut Spread
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1/3 Cup Milk chocolate chips
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1 Cup Grapes washed and dried
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2 Blood oranges Cut in slices and quarters
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4 Ounces Semi-sweet chocolate bar cut in squares
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1 Cup Cherries washed and dried
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1 Cup Blackberries washed and dried
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1/4 Cup Almonds
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1/4 Cup Cashews
To prepare this delicious recipe, 1 tbsp of Nutella® per person is enough to enjoy!
METHOD
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Dip half of strawberries in melted white chocolate. Place on a parchment-lined cookie sheet and refrigerate until chocolate is set. 1 Cup Strawberries, 1/4 Cup White chocolate
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Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
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Whisk pancake mix and cold water until combined. Do not over-mix. Let batter stand 2 minutes. 2 Cups Krusteaz® Buttermilk Pancake mix, 1 1/3 Cups Cold water
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Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook 1 – 1 1/2 minutes per side, turning only once. Cover and set aside.
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Spoon Nutella® Hazelnut Spread into small bowl and place on wooden board. Arrange pancakes around bowl, making C and S shapes with them. 1/2 Cup Nutella® Hazelnut Spread
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Place chocolate chips in small bowl and set on board. 1/3 Cup Milk chocolate chips
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Place fruit, chocolate squares and nuts on board, starting with biggest items and filling in spaces with smaller pieces. Serve and enjoy! 1 Cup Grapes, 2 Blood oranges, 4 Ounces Semi-sweet chocolate bar, 1 Cup Cherries, 1 Cup Blackberries, 1/4 Cup Almonds, 1/4 Cup Cashews
Notes:
Substitute your favorite seasonal fruit, chocolate and nuts. Add bowls of whipped cream or non-dairy whipped topping
