Submitted by Idy Markowitz
Mix first five ingredients until smooth. Add milk and mix well.
Heat cooking spray over medium heat and place the cookie cutter into the pan.
Fill the cookie cutter with a thin layer of batter, making sure it gets into all the corners.
When batter is bubbling, flip and brown the other side.
Using a mixer, whip the pudding together with the dessert whip until stiff and creamy.
Carefully pipe the cream into small round circles with peaks onto each of the three pancake layers. Refrigerate the layers for half an hour.
Stack the layers one on top of the other.
Decorate with fruit or whatever toppings you like. Serve with a “pach” full of syrup and enjoy your breakfast!