Joss Layered Pancakes Recipe

Directions

Heat oven to 375 degrees F.

Blend together the butter, egg, white sugar, vanilla extract and flour. Stir in the flour mixture until well blended. Sprinkle evenly over the bread slices. Place on plates and toast in preheated oven for 20 minutes.

Bake in preheated oven for about 40 minutes, until golden brown. Drain on paper towels and serve immediately.

In a small saucepan, combine the coconut milk, lemon juice and orange extract. Bring to a boil and remove from heat. Stir the lemon mixture into the cake batter and sprinkle over the center.

Remove lid and bake for 3 to 6 minutes per side, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Spread warm lemon glaze over pieces of cake while still warm.

Spread lemon glaze over the warm pieces of cake. Cut into squares and serve with pineapple slices.

Heat oil in large skillet over high heat. Add sliced pineapple and cook for about 4 minutes, stirring constantly. Remove from heat and stir in oil to stick peaches. Spoon about 1/4 cup pineapple mixture over oranges and sprinkle filled pineapple slices over oranges. Rub the bottom of a large glass plate with additional lemon glaze.

Melt remaining butter and spread over fruit slices. Heat remaining butter in medium skillet over medium heat. Remove strips from peaches; cut into quarters and place between cake layers.

Arrange pineapple slices over fruit slices. Scoop into squares and roll into small fruit shapes. Place maraschino cherries in corners to keep warm. Brush laces about halfway around to keep peach head from touching. Refrigerate leftovers.