Spiced Ginger Pancakes with Date Philly Confit

• 2 cups SR flour
• 1/4 cup sugar
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs, lightly beaten
• Date Confit
• 1/2 teaspoon cinnamon
• 250g dates
• 300mls orange juice
• 1/4 cup sugar
• 250g PHILADELPHIA Light Spreadable Cream Cheese
• 2 tablespoons honey

1. Sift dry ingredients into a bowl.
2. Combine liquid ingredients and whisk into the dry ingredients until a smooth batter is formed.
3. Pour 1/2 cup of the batter into a greased non stick pan, and cook over a medium heat until golden brown.
4. Repeat to make 6 pancakes.
5. Keep warm.
6. Combine the cinnamon, dates, juice and sugar in a pan, simmer until dates soften and liquid is absorbed.
7. Combine the Philly* and honey, mix well.
8. Place a pancake onto each serving plate, spread half with Philly* and fold in half, serve with a dollop of confit.

flour, sugar, ground ginger, baking powder, milk, eggs, cinnamon, dates, orange juice, sugar, philadelphia, honey

Taken from www.kraftrecipes.com/recipes/spiced-ginger-pancakes-date-philly-confit-103357.aspx (may not work)