Tropical Island Pancakes

  1. Coconut-Ginger Cream Cheese Filling: Beat cream cheese in 6-qt.
  2. bowl of electric mixer fitted with paddle attachment 1 min.
  3. Scrape bottom and side of bowl.
  4. Add coconut milk and ginger; beat until well blended.
  5. Add whipped topping; beat on low speed just until blended.
  6. Refrigerate until ready to use.
  7. Tropical Fruit Topping: Combine ingredients.
  8. Refrigerate until ready to use.
  9. Pancakes: Whisk eggs, milk, oil, extract and pancake mix just until large lumps disappear.
  10. (Over mixing causes pancakes to toughen.)
  11. Let stand 1 to 2 min.
  12. to thicken.
  13. Heat lightly oiled 12-inch saute pan on medium-low heat.
  14. For each pancake, spoon 1/4 cup batter into pan; immediately spread to 5-inch circle.
  15. Cook 2 to 3 min.
  16. on each side or until golden brown on both sides.
  17. Repeat with remaining batter, brushing pan with remaining oil as needed.
  18. For each serving: Place 1 Pancake on serving plate; spread with 1 Tbsp.
  19. Coconut-Ginger Cream Cheese Filling.
  20. Repeat with second and third pancakes, overlapping each slightly into fanned pattern.
  21. Top with 1/2 cup Tropical Fruit Topping.
  22. Sprinkle with 1 tsp.
  23. coconut.
  24. Drizzle with 1 tsp.
  25. honey.

coconutginger cream cheese filling, cream cheese, coconut milk, gingerroot, oranges, fresh pineapple, fresh mangos, bananas, eggs, milk, oil, coconut extract, pancake mix, flaked coconut, orange blossom honey

Taken from www.kraftrecipes.com/recipes/tropical-island-pancakes-116110.aspx (may not work)

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