Pancake and Waffle Party Board

Prepare various pancake recipes.

Banana Pancake Dippers: Melt butter on a large nonstick griddle or skillet over medium-low heat. Add banana slices and top each with about 1/2 tablespoon batter, letting it drip over and around the slices. Cook until golden brown on the bottom, 2 to 4 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Arrange dippers on skewers (2-3 on each), 20 dippers shown.

Pancakes for Stackers should be “silver dollar” size – approximately 2 to 2-1/2 inches each. Each “stack” uses 3 mini pancakes. For Sweet Stackers, spread each layer with either chocolate or salted caramel snack spreads and secure with toothpick. For Savory Stackers, use cheese slices or scrambled eggs between layers and secure with a toothpick. (Shown here – 14 Savory and 15 Sweet).

Prepare flavored whipped creams.

Maple Whipped Cream: Whip cream to soft peaks. Add syrup and extract, if using, and whip to stiff peaks.

Cinnamon Whipped Cream: Whip cream to soft peaks. Add sugar and cinnamon and whip to stiff peaks.

Assemble as show. Clockwise from upper left: Banana Pancake Dippers, small pots of Maple Syrup, Raspberries, Butter, Souffle Pancakes, Kiwi, Dessert Snack Spreads in small dishes, Sweet Pancake Stackers, Raspberries and Grapes, Chocolate Chip Red Velvet Pancakes, small pots of Maple Syrup, Grapes, Savory Pancake Stackers, Salsa, Blueberries and Raspberries, Kiwi and Orange slices, Shortcake Waffles, Strawberries, whole and diced/chopped (in small dish), Maple Whipped Cream and Cinnamon Whipped Cream in small pots, Orange slices and Grapes.