Toasted Pecan and Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote

Ingredients

• Cream Cheese Filling
• - PHILADELPHIA Original Cream Cheese
• softened
• 2 cups Greek-style yogurt
• 1/2 cup honey
• 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• Fruit Compote
• 2 cups water
• divided
• 1 cup sugar
• 2 cups Bing cherries
• pitted
• 4 each fresh peaches
• peeled
• pitted and sliced
• 4 each fresh apricots
• peeled
• pitted and sliced
• 2 Tbsp. gingerroot
• grated
• 4 tsp. cornstarch
• Quinoa Pancakes
• 2 qt. complete pancake mix
• 1-1/2 qt. water
• 1 qt. cooked quinoa
• 2 cups toasted chopped pecans
• 1/2 cup wheat germ
• 2 Tbsp. ground cardamom

Instructions

1. Cream Cheese Filling: Mix ingredients.
2. Refrigerate until ready to use.
3. Fruit Compote: Mix 1 cup water (or 1/4 cup water for trial recipe) and sugar in saucepan.
4. Bring to boil on medium heat; cook until sugar is dissolved, stirring occasionally.
5. Add fruit and ginger; stir.
6. Simmer on medium-low heat until fruit is tender.
7. Stir in combined cornstarch and remaining water; cook until sauce is translucent and slightly thickened, stirring frequently.
8. Keep warm.
9. Or cool, then refrigerate until ready to use.
10. Quinoa Pancakes: Combine pancake mix and water in large bowl.
11. Stir in quinoa, pecans, wheat germ and cardamom.
12. Heat lightly oiled 8-inch saute pan on medium-high heat.
13. Use #24 scoop to portion batter into pan; immediately spread each portion into 4-1/2-inch circle.
14. Cook 1 to 2 min.
15. on each side or until golden brown on both sides.
16. Repeat with remaining batter, brushing pan with oil as needed.
17. For each serving: Place 1 Quinoa Pancake on serving plate; spread with 2 Tbsp.
18. Cream Cheese Filling.
19. Repeat, then stack pancakes.
20. Top with a third pancake; top with a 1-Tbsp.
21. dollop of the remaining Cream Cheese Filling.
22. Drizzle with 1/3 cup warm Fruit Compote.