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Tropical Dragon Fruit Pancakes

Tropical Dragon Fruit Pancakes

Ingredients

  • 1 bag
    Monarch® Sweet Pancake Mix
  • 1 lb.
    Rykoff Sexton® Diced Dragon Fruit, divided
  • ¼ c
    Monarch Powdered Sugar
  • ¼ c
    Glenview Farms® Heavy Cream
  • 1 c
    White Chocolate Chips
  • 2 c
    Rykoff Sexton Diced Pineapple
  • ¾ c
    Monarch Light Brown Sugar
  • ½ c
    Thirster® Pineapple Juice
  • 1 T
    Rykoff Sexton Key Lime Juice
  • ½ c
    Orange, zested and juiced
  • 2 T
    Dark Rum
  • 1–2 T
    Monarch Corn Starch
  • Monarch Vanilla Extract, to taste

Preparation

Pancakes

  1. Puree ¾ of the dragon fruit in a food processor.
  2. In a large mixing bowl, prepare pancake mix according to package directions for a half batch, substituting part of the water with dragon fruit puree.

White Chocolate Glaze

  1. In a bowl or stand mixer, combine powdered sugar, meringue powder and water. Beat for 2 minutes until thick and syrupy.
  2. Adjust consistency with water or powdered sugar as needed. Hold warm in a bain-marie for service.

Tropical Dragon Fruit and Pineapple Compote

  1. In a sauce pot, combine brown sugar, pineapple juice, rum, vanilla, orange zest and juice and lime juice. Bring to a boil, then reduce to a simmer.
  2. Add diced pineapple and simmer for 10 minutes. Add remaining dragon fruit cubes and cook for an additional 5 minutes.
  3. Make a slurry with equal parts of water and cornstarch. Slowly drizzle into the pot while stirring until desired consistency is reached. Hold warm in a bain-marie for service.

To Plate
Layer pancakes; top with warm white chocolate glaze and tropical compote.