Tropical Island Pancakes

Tropical Island Pancakes
24 servings, 1 pancake stack each


Ingredients Weights Measures
Coconut-Ginger Cream Cheese Filling
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
canned coconut milk 8 fl oz 1 cup
gingerroot, minced 1 oz. 2 Tbsp.
prepared whipped topping 6 oz. 2 cups
Tropical Fruit Topping
navel oranges, peeled, sectioned and chopped 3 lb. 2 qt.
fresh pineapple, medium dice, caramelized 2 lb. + 4 oz. 3 cups
fresh mangos, medium dice, caramelized 2 lb. + 4 oz. 3 cups
bananas, sliced, caramelized 2 lb. + 4 oz. 4 each
eggs, beaten 16 fl oz 8 each
milk 48 fl oz 1-1/2 qt.
oil 4 fl oz 1/2 cup
coconut extract - 4 tsp.
pancake mix 2 lb. 2 qt.
flaked coconut 1-1/2 oz. 1/2 cup
orange blossom honey 4 fl oz 1/2 cup


COCONUT-GINGER Cream Cheese Filling: Beat cream cheese in 6-qt. bowl of electric mixer fitted with paddle attachment 1 min. Scrape bottom and side of bowl. Add coconut milk and ginger; beat until well blended. Add whipped topping; beat on low speed just until blended. Refrigerate until ready to use.

TROPICAL Fruit Topping: Combine ingredients. Refrigerate until ready to use.

WHISK eggs, milk, oil, extract and pancake mix just until large lumps disappear. (Over mixing causes pancakes to toughen.) Let stand 1 to 2 min. to thicken.

HEAT lightly oiled 12-inch saute pan on medium-low heat. For each pancake, spoon 1/4 cup batter into pan; immediately spread to 5-inch circle. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining batter, brushing pan with remaining oil as needed.

FOR each serving: Place 1 Pancake on serving plate; spread with 1 Tbsp. Coconut-Ginger Cream Cheese Filling. Repeat with second and third pancakes, overlapping each slightly into fanned pattern. Top with 1/2 cup Tropical Fruit Topping. Sprinkle with 1 tsp. coconut. Drizzle with 1 tsp. honey.

Average Rating 1  (1)
Rated  by a cook on 2/26/2013
" 12345"