Slice croissant open so when you place the thick sides together with the cut side up it resembles a butterfly. On the bottom half spread cream cheese (warmed so it spreads easily). On the top half spread jam. Use enough to generously coat both halves. Reassemble the croissants.

Place the syrup ingredients in a small saucepan and place over medium high heat. Once started to warm, whisk to incorporate the jam into the orange juice. Continue to reduce until it is thickened, about 15 minutes.

Whisk batter ingredients together in shallow pan. Coat the croissants in batter and place on a medium hot, buttered griddle.

Cook bottom for 2 – 3 minutes turn the croissants and flatten the croissant with the back of the spatula or pancake turner. A metal necked spatula works best. Cook on tops for an additional 2 – 3 minutes or until browned and flip back over to cook any portions of the bottom that may not have touched the griddle before.

Once cooked and golden to medium brown, plate each toast and dust with powdered sugar and top with the Orange Marionberry Syrup.