Recipe by Chef Ally Phillips
INGREDIENTS
1 (14.5 oz.) can Dole Sunshine Tropical Fruit, drained ¼ cup of the juice and set aside
6 Tbl. butter, salted, melted, divided
1 ½ tsp. ground cinnamon, divided
¼ cup + 2 Tbl. dark brown sugar, divided
2 eggs, beaten
1 cup self-rising flour
1 cup oats, whole
1 ½ cups plain Greek yogurt, divided
DIRECTIONS
In a medium sauce pan over medium heat, put two tablespoons of melted butter. Add the tropical fruit, two tablespoons of brown sugar and one teaspoon of cinnamon. Blend. Let it come to a simmering boil for about three minutes, then reduce to simmer.
In a medium size mixing bowl, add the remaining butter, one-fourth cup of fruit liquid (drained) and brown sugar and blend well dissolving the sugar. Add the eggs, cinnamon (1/2 teaspoon) and blend in well.
Add the flour, oats and one-half cup of yogurt and blend into a thick batter.
Use a non-stick large skillet on the blaze. Turn heat to medium and when hot coat with cooking spray. Dollop a mound of batter, spread out. Don’t crowd the pan.
Cook on each side about 4 minutes or until done. Remove and repeat until all batter is made into pancakes.
Serve each pancake with a dollop of Greek yogurt and warm cinnamon spiced tropical fruit.
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