Is it breakfast, lunch or dessert? We don’t know and, frankly, we don’t care! One of our favourite recipes from President’s Choice Insiders Collection for spring is this easy-to-make version of mille-crepes cake, filled with low-fat Skyr Icelandic Style Yogurt (with blackberry, cherry and blueberry) and topped with sweetened whipped cream. Y-U-M!

Without further ado, here’s the recipe:

INGREDIENTS:

  • 3 cups (750 mL) PC® Buttermilk Extra-Fluffy Pancake and Waffle Mix
  • 2 cups (500 mL) water
  • 1/2 cup (125 mL) 35% whipping cream
  • 2 tsp (10 mL) icing sugar
  • 1/2 tsp (2 mL) pure vanilla extract
  • 1 pkg (500 g) PC® Skyr – Power Fruit
  • 3/4 cup (175 mL) each fresh raspberries and sliced strawberries
  • 1/2 cup (125 mL) PC® Black Label Dark Maple Syrup

DIRECTIONS:

Stir together pancake mix and water until combined but still slightly lumpy. Line baking sheet with parchment paper. Set both aside.

Preheat 10 inch (25 cm) non-stick frying pan over medium heat. Spray with cooking spray. Pour 1/2 cup (125 mL) batter into pan; quickly spread into 7 to 7½ inch (18 to 19 cm) pancake. Cook for 2 to 3 minutes or until bubbles appear on top and bottom is golden. Turn only once and continue cooking until second side is done. Transfer to prepared baking sheet. Repeat with remaining batter to make total of 7 pancakes. Let cool for about 15 minutes.

Whip cream in chilled bowl with icing sugar and vanilla.

Place one pancake on serving platter; spread with 1/4 cup (50 mL) of the Skyr. Repeat layers until all pancakes and Skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.

Serves: 10; Prep time: 15 minutes; Cook time: 30 minutes; Cool time: 15 minutes; Difficulty Level: Intermediate

CONTEST: We have a $100 PC gift card to give away!

Enter by tweeting: “Hey @shedoesthecity, please send me a $100 PC gift card so I can try all the new spring offerings from #PCINSIDERSCOLLECTION!“

Contest closes on March 24th. GOOD LUCK!