Make your own Stacked and Stuffed Hotcakes

Caramel Banana Pecan Pancakes






Ingredients:
2 cups vanilla pudding
2 cups cream cheese
Prepared pancake batter for two pancakes
2 tbsp. honey roasted pecans
1 banana sliced into 1/2" thick slices
Caramel sauce
1 tbsp. powdered sugar
Whipped topping

Directions:
For vanilla cream cheese mixture: combine vanilla pudding and room temperature cream cheese. Mix until well blended and creamy (no lumps). Refrigerate immediately. Covered vanilla cream cheese may be stored in the refrigerator for up to five days.

Dispense batter for two hotcakes on a 350°F pan/griddle. Evenly distribute half of the pecans and four banana slices per hotcake immediately after dispensing batter on pan/griddle. Place four banana slices on the hotcake. Grill the hotcakes until they bubble and each hotcake is dry on edges. Flip hotcakes over. Grill until golden brown on both sides. Place first hotcake upside down on a plate. Using a tablespoon, place four spoons of vanilla cream cheese mixture on the upside down hotcake. Then place the second hotcake upside down on top of the vanilla cream cheese mixture. (Place the hotcake upside down so the bananas and pecans are visible.) Ladle caramel sauce on top of the hotcakes. Sprinkle hotcakes with powered sugar. Garnish with whipped topping.

Stacked and Stuffed Hotcakes Cooking Video - our own Ranae McName on Channel 12 in Cincinnati.

And if you just can't get them right, head over to Bob Evans - we'll make them for you!