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Tropical Sunshine Flatcakes with Orange Cream

(10)
  7 reviews
  • 30 min prep time
  • 40 min total time
  • 11 ingredients
  • 8 servings
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Tired of the same old pancakes? Head for the tropics with a unique and tasty breakfast.

Bake-Off® Contest 43, 2008
Audrey Madyun
Toledo, Ohio

Ingredients

Flatcakes

1
tablespoon CRISCO® Pure Vegetable Oil
1/2
cup pecan chips
1
can (13.9 oz) Pillsbury™ refrigerated orange flavor sweet rolls with icing (8 rolls)

Topping

2
tablespoons butter
2
firm ripe medium bananas, sliced (2 cups)
2
tablespoons lime juice
1
cup fresh or canned, drained, pineapple tidbits
1
jar (12 oz) pineapple ice cream topping
1
can (15 oz) mandarin orange segments in light syrup, drained

Orange Cream

1 1/4
cups whipping cream
Icing from can of sweet rolls

Steps

  • 1 Heat oven to 400°F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
  • 2 Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
  • 3 Bake 8 to 10 minutes or until golden brown.
  • 4 Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
  • 5 In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form.
  • 6 To serve, top flatcakes with warm pineapple topping and orange cream.
  • 1 Heat oven to 400°F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
  • 2 Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
  • 3 Bake 8 to 10 minutes or until golden brown.
  • 4 Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
  • 5 In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form.
  • 6 To serve, top flatcakes with warm pineapple topping and orange cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
11g
56%
Trans Fat
2 1/2g
Cholesterol
50mg
16%
Sodium
380mg
16%
Total Carbohydrate
72g
24%
Dietary Fiber
2g
10%
Sugars
46g
46%
Protein
4g
4%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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