Pecan Pancakes with Chocolate Spread

• 1-1/2 cups flour
• 1 cup chopped PLANTERS Pecans, toasted, divided
• 2 Tbsp. granulated sugar
• 1 Tbsp. brown sugar
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 2 eggs
• 1-1/2 cups buttermilk
• 3 Tbsp. butter, melted
• 1/4 cup PHILADELPHIA Dark Chocolate Cream Cheese Spread
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl.
2. Whisk eggs, buttermilk and butter in medium bowl until blended.
3. Add to flour mixture; stir just until moistened.
4. (Batter will be lumpy.)
5. Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat.
6. Pour batter onto griddle, using 1/3 cup batter for each pancake.
7. Cook until bubbles form on tops, then turn over to brown other sides.
8. Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.

flour, pecans, sugar, brown sugar, baking powder, baking soda, eggs, buttermilk, butter, philadelphia dark chocolate cream cheese

Taken from www.kraftrecipes.com/recipes/pecan-pancakes-chocolate-spread-184248.aspx (may not work)