Red or green, grapes were made for much more than snacking. Look no further than this recipe.
Makes: 6 servings
Prep: 15 mins
Cook: 20 mins
- 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
- 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.
- 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.
- 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.
- 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.
- Choose grapes that are smooth, plump and firmly attached to the stem.
- Grapes can be refrigerated for up to a week.
- Rinse grapes under water and pat dry (just before serving).