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Ingredients:
| 2 | pc | MAGNOLIA BROWN EGGS |
| 1 | cup | water |
| 1/4 | cup | cooking oil |
| 2 | packs (200 g each) | MAGNOLIA PANCAKE AND BAKING MIX |
| 3 | packs (17 g each) | SAN MIG COFFEE BARAKO, dissolved in 3/4 cup hot water |
| 1 | pack (225 g) | MAGNOLIA CREAM CHEESE, softened |
| 2/3 | cup | powdered sugar |
| 1 | pack (250 mL) | MAGNOLIA ALL PURPOSE CREAM, chilled |
| 2 | tbsp | cocoa powder for dusting |
Procedure:
Procedure:
1. To make pancake, whisk together eggs, water and 1/4 cup oil until foamy. Add pancake mix and continue whisking until no lumps are visible.
2. Heat crepe pan and brush with oil. Pour every 1/4 cup of batter. When edges look dry, turn pancakes over and cook until golden brown.
3. To make cream cheese mixture, beat cream cheese and powdered sugar. Add cream and continue beating until light and fluffy.
4. To assemble, brush coffee on pancakes. Spread/pipe cream cheese mixture over prepared pancakes. Stack pancakes by 3’s, and pipe some extra cream cheese mixture on top pancake then dust with cocoa powder.
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