Add 1 cup (230ml) of cold water to Betty Crocker™ Breakfast Pancake Buttermilk Bottle. Shake upside down for 90 seconds.
Heat skillet to 180°C. Grease with butter, cooking spray, vegetable oil or shortening.
Cook the pancakes until edges are dry. Flip and cook until golden.
Preheat the over to 200°C. Grease a baking dish (approximately 20x15cm) with butter and layer the pancakes inside.
Sprinkle half of the nuts and raisings over the pancakes.
In a medium saucepan, bring the heavy cream, condensed milk and cinnamon to a boil and pour over the pancakes, nuts and raisins. Sprinkle the rest on top and place in the over.
Bake for approximately 15 minutes. Serve warm or cold.