Breakfast & Brunch
Cheddar Stack Cakes
Prep Time: 25 min | Cook Time: 9 min | Servings: 6 | Calories: 381
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Prep Time
25 min
Cook Time
9 min
Servings
6
Calories
381
Get ready for some delicious Cheddar stack cakes! These fruit-infused pancakes are perfect for when you want to sit and enjoy the lovely flavors of freshly made breakfast hot off the griddle. Packed with dried fruits, peaches and Sargento® Shredded Reduced Fat Mild Cheddar Cheese these stack cakes feature a savory flavor that is sure to please.
Ingredients
- 1 pkg. (8 oz.) mixed dried fruits, cut coarsely with scissors
- 1/4 cup packed brown sugar
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. nutmeg
- 1-1/2 cups fresh or frozen, thawed, peeled peaches
- 1 egg
- 1 cup skim milk
- 1-1/2 cups reduced fat all-purpose baking mix
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
Directions
- Combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg in medium saucepan; heat to a boil. Reduce heat; cover and simmer 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.
- Meanwhile, beat egg in medium bowl. Stir in milk. Add baking mix, stirring just until dry ingredients are moistened. Stir in 1-3/4 cups cheese.
- Heat nonstick griddle or skillet over medium-high heat until a drop of water on griddle sizzles. Spray griddle with non-stick cooking spray. For each pancake, drop 1/4 cup batter onto hot griddle. Cook 2 minutes or until tops are bubbly and edges look cooked. Turn; continue to cook 1 minute or until bottom is golden brown. Transfer to warm plates; top with fruit sauce. Sprinkle with remaining cheese.
