Orange Honey Blossom Oatmeal Pancakes with Fresh Fruit

Ingredients
Ingredients | Weights | Measures |
---|---|---|
Cream Cheese Filling | ||
Philadelphia Brick Cream Cheese, softened | 1 lb. [675 g] | |
Greek-style yogurt | 12 oz. [340 g] | 1-1/3 cups [325 mL] |
honey | 5 oz. [140 g] | 1/3 cup [75 mL] |
orange zest | - | 2 tsp. [10 mL] |
Fruit Topping | ||
fresh strawberries, sliced | 1 lb. [450 g] | 3 cups [750 mL] |
fresh blueberries | 1 lb. [450 g] | 3 cups [750 mL] |
fresh blackberries | 1 lb. [450 g] | 3 cups [750 mL] |
fresh raspberries | 1 lb. [450 g] | 3 cups [750 mL] |
orange marmalade, warmed | 1 lb. [450 g] | 1-1/2 cups [375 mL] |
Oatmeal Pancakes | ||
old-fashioned oats, uncooked | 8 oz. [225 g] | 1 qt. [1 L] |
milk | 64 fl oz [1.8 kg] | 2 qt. [2 L] |
pancake mix | 2 lb. [900 g] | 2 qt. [2 L] |
ground cinnamon | 2 Tbsp. [40 mL] | |
whole eggs, beaten | 1 lb. [450 g] | 8 each |
egg whites, beaten just until frothy | 1 lb. [450 g] | 16 each |
vanilla | 1-1/2 fl oz [45 g] | 2 Tbsp. [40 mL] |
oil | 4 fl oz [115 g] | 1/2 cup [125 mL] |
honey | 12 oz. [340 g] | 1-1/2 cups [375 mL] |
Cream Cheese Filling | ||
Philadelphia Brick Cream Cheese, softened | 6 oz. [170 g] | |
Greek-style yogurt | 3 oz. [85 g] | 1/3 cup [75 mL] |
honey | 1-1/4 oz. [35 g] | 1-1/2 Tbsp. [22 mL] |
orange zest | - | 1/2 tsp. [2 mL] |
Fruit Topping | ||
fresh strawberries, sliced | 4 oz. [115 g] | 3/4 cup [175 mL] |
fresh blueberries | 4 oz. [115 g] | 3/4 cup [175 mL] |
fresh blackberries | 4 oz. [115 g] | 3/4 cup [175 mL] |
fresh raspberries | 4 oz. [115 g] | 3/4 cup [175 mL] |
orange marmalade, warmed | 4 oz. [115 g] | 6 Tbsp. [90 mL] |
Oatmeal Pancakes | ||
old-fashioned oats, uncooked | 2 oz. [60 g] | 1 cup [250 mL] |
milk | 16 fl oz [450 g] | 2 cups [500 mL] |
pancake mix | 8 oz. [225 g] | 2 cups [500 mL] |
ground cinnamon | 2 tsp. [10 mL] | |
whole eggs, beaten | 4 oz. [115 g] | 2 each |
egg whites, beaten just until frothy | 4 oz. [115 g] | 4 each |
vanilla | 2 tsp. [10 mL] | |
oil | 1 fl oz [30 g] | 2 Tbsp. [30 mL] |
honey | 3 oz. [85 g] | 6 Tbsp. [90 mL] |
Directions
Cream Cheese Filling: Beat ingredients with mixer until well blended. Refrigerate until ready to use.
Fruit Topping: Combine fruit in large bowl. Add marmalade; toss to evenly coat.
Oatmeal Pancakes: Combine oats and milk. Mix pancake mix and cinnamon in large bowl. Add oat mixture and all remaining ingredients except honey; stir just until dry ingredients are moistened. (Do not overmix.)
Heat lightly oiled 12-inch saute pan on medium-low heat. For each pancake, spoon 1/4 cup (60 mL) 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 more oil as needed.
For each serving: Place 1 Oatmeal Pancake on serving plate; spread with 1 Tbsp. (15 mL) Cream Cheese Filling. Repeat with second and third pancakes, overlapping each slightly into a fanned pattern. Top with 1/2 cup (125 mL) Fruit Topping. Drizzle 1 Tbsp. (15 mL) honey over fruit and pancakes.
Kraft Kitchens Tips
563760 : 116481
This recipe has not yet been rated.
This recipe has not yet been rated.