Strawberry Cheesecake Pancakes
Very moist, almost crepe-like.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: serves 4
- Category: Breakfast or Brunch
- Cuisine: American
Ingredients
- 3/4 cup of regular or low-sugar strawberry preserves
- 8 ounces strawberries, hulled and halved or sliced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 1/2 cups low-fat buttermilk
- 2 large eggs
- 1 teaspoon granulated sugar
- pinch of salt
- 1/2 teaspoon finely grated lemon zest (optional)
- 6 ounces cream cheese, softened
- 3 tablespoons Confectioners’ sugar for garnish
Instructions
In medium bowl, microwave preserves on high until melted, about a minute. Stir in strawberries; set aside.
In large bowl, whisk flour, baking powder and salt.
In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks; using clean hands makes this easy. Beat until cream cheese is well distributed but still slightly lumpy.
Add cream cheese/buttermilk mixture to bowl with dry ingredients and gently stir until just combined (small lumps are OK).
In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set.
Turn and cook another 2 minutes or until the pancakes are firm to the touch in the center. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed.
Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.