Orange Honey Blossom Oatmeal Pancakes with Fresh Fruit

Orange Honey Blossom Oatmeal Pancakes with Fresh Fruit
Yield:
24 servings, 1 pancake stack (305 g) each

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

Make Ahead
Cream Cheese Filling can be stored in refrigerator up to 2 days before using as directed.
Food Facts
Since dry pancake mixes differ, adjust the liquid as needed. For thicker pancakes, use a little less milk, and for thinner pancakes, use a little more milk until batter is of desired consistency.

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