Tropical Sunshine Flatcakes with Orange Cream

Tired of the same old pancakes? Head for the tropics with a unique and tasty breakfast.

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Servings 8

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( 10 ) Ratings

10 Ratings

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Bake-Off® Contest 43, 2008

Audrey Madyun

Toledo, Ohio

ingredients 11
Prep Time 30 min
Total Time 40 min

Ingredients

Flatcakes

1: tablespoon CRISCO® Pure Vegetable Oil

1/2: cup Fisher® Chef's Naturals® Pecan Chips

1: can (13.9 oz) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls)

Topping

2: tablespoons LAND O LAKES® 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

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Directions

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.