Funnel Cake Pancakes

1. 1

   Combine first 4 ingredients in large bowl.

2. 2

   Whisk egg, oil and 1 cup milk in separate bowl until blended.

3. 3

   Add to dry ingredients; stir just until blended.

4. 4

   Heat large nonstick skillet or griddle on medium-high heat.

5. 5

   Ladle batter into plastic squeeze bottle.

6. 6

   Working in batches, squeeze batter in swirling motion into skillet to make 4-inch pancakes; cook 1 to 2 min.

7. 7

   or until bubbles form on tops, then turn to brown other sides.

8. 8

   Mix cream cheese product and remaining milk until blended.

9. 9

   Gently stir in Cool Whip.

10. 10

    Serve over pancakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.