Pancake Strawberry Sundae 

INGREDIENTS: 

150 Aunt Jemima® Pancakes (43571)

2 gal. French vanilla yogurt

6 qt. + 1 c. strawberries, fresh, sliced

3 c. + 2 tbsp. raspberry preserves, sweetened

 

COOKING INSTRUCTIONS: 

Heat pancakes according to package directions. CCP: Hold for hot service at 135˚F or higher.

For each serving, place 1 pancake on plate. Top with 1/4 c. yogurt and 1/4 c. strawberries. Repeat layers, reserving a few strawberries. Top with 1 pancake, 2 tbsp. yogurt and a few strawberry slices. Drizzle with 1 tbsp. raspberry preserves. Serve immediately.

 

Servings: 50