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Grape and Cream Cheese Stacked Pancakes



4 cups seedless red grapes (about 1 2/3 pounds), halved lengthwise
1/2 cup plus 3 tablespoons sugar
4 ounces cream cheese, at room temperature
1/2 cup heavy cream
2 cups store-bought pancake mix
1 1/2 cups whole milk
2 large eggs
2 tablespoons vegetable oil


1. In a medium saucepan, simmer the grapes, 1/2 cup sugar and 2 tablespoons water over medium heat until the liquid thickens, about 20 minutes.

2. Meanwhile, using an electric mixer, beat the cream cheese, heavy cream and remaining 3 tablespoons sugar at low speed, then increase the speed to high and whip until stiff, about 2 minutes. Refrigerate until ready to use.

3. In a large bowl, whisk together the pancake mix, milk, eggs and oil. Lightly grease a medium nonstick skillet and set over medium heat. Pour in 1/2 cup batter and tilt the pan in a circular motion to evenly coat the bottom. Cook until the pancake is set at the edges, about 1 minute. Flip and cook for 45 seconds more; transfer to a plate. Repeat with the remaining batter to make 7 more pancakes.

4. Place one pancake on a serving platter and top with 1/2 cup grape compote and about 1 tablespoon cream cheese mixture. Repeat the layers, finishing with a dollop each of the compote and the cream cheese mixture. Slice into 6 wedges.

Serves 6