Churro Pancake Cake
- Prep 10 min
- Total 35 min
- Servings 4
All the cinnamony deliciousness of a Spanish churro in a tower of pancakes made with Bisquick™ and layered with whipped cream filling. Recipe by Corey Valley.
1In medium bowl, beat Pancake ingredients with whisk until well blended.
2Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
3In small bowl, mix sugar and 1 teaspoon cinnamon.
4To assemble, place 1 pancake on cake stand or plate. Brush pancake with butter, and sprinkle with about 2 teaspoons of the cinnamon sugar. Place 1/4 cup whipped cream on pancake. Repeat layers with remaining pancakes. Top with remaining butter and cinnamon sugar.
- For added flavour and crunch, try topping with some chopped up churros!
- If you are going to serve this to a large birthday party group, simply double the recipe, and make larger pancakes.
Serving Size: 4 to 6 servings
- Total Fat
- Saturated Fat
- Total Carbs
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.