Strawberry Cheesecake PancakesPT25Mhttps://img2.recipesrun.com/201907/2019/0828/7f/1/563261/300x200x50.jpg6 servings
Ingredients:
6 oz. Cream cheese, softened1 1/2 cups Milk2 Eggs1 tbsp. Sugar1/2 tsp. Salt2 tsp. Baking powder2 cups Unbleached, all purpose flour2 tbsp. Sugar Juice of 1 lemon1 pound Fresh strawberries
Strawberry Cheesecake Pancakes
By jiafei
6Person
25Minutes
299Calories
Light and fluffy pancakes filled with cream cheese and topped with homemade strawberry sauce. Strawberry Cheesecake Pancakes will be your new favorite breakfast. Strawberry Cheesecake Pancakes are the perfect way to start your weekend. Make extra and put them in your freezer and enjoy them all week long. Every time we eat these Strawberry Cheesecake Pancakes, we’ll remember our visit to the Farm.
Ingredients
Pancakes
6 oz. Cream cheese, softened
1 1/2 cups Milk
2 Eggs
1 tbsp. Sugar
1/2 tsp. Salt
2 tsp. Baking powder
2 cups Unbleached, all purpose flour
Strawberry Sauce
2 tbsp. Sugar
Juice of 1 lemon
1 pound Fresh strawberries
Method
01
Place the strawberries in a medium-sized pan with lemon juice and sugar. Cook over medium-low heat until strawberries cook down and thicken, about 20 minutes. Mash them with the back of a spoon or potato masher for a smoother sauce. Set aside and keep warm.
02
Combine flour, baking powder, salt, and sugar.
03
In a separate bowl, whisk together eggs and milk. Add the cream cheese in, breaking into pieces. Using a hand mixer, gently blend in the cream cheese. You will have some small chunks of cheese that don't get blended, that is good.
04
Add the wet mixture to the dry mixture and gently stir just until combined.
05
Preheat a griddle or nonstick pan. Place batter by the 1/4 cup full in the hot pan. Once the edges are dry and there are bubbles in the top of the pancakes, flip them over. Cook 1-2 minutes more.
Light and fluffy pancakes filled with cream cheese and topped with homemade strawberry sauce. Strawberry Cheesecake Pancakes will be your new favorite breakfast. Strawberry Cheesecake Pancakes are the perfect way to start your weekend. Make extra and put them in your freezer and enjoy them all week long. Every time we eat these Strawberry Cheesecake Pancakes, we’ll remember our visit to the Farm.
01
Information
Gradeeasy
Serving
6 servings
Calorie299 Kcal
Prep Time10 Mins
Cook Time15 Mins
Total Time25 Mins
02
Ingredients
Pancakes
6 oz. Cream cheese, softened
1 1/2 cups Milk
2 Eggs
1 tbsp. Sugar
1/2 tsp. Salt
2 tsp. Baking powder
2 cups Unbleached, all purpose flour
Strawberry Sauce
2 tbsp. Sugar
Juice of 1 lemon
1 pound Fresh strawberries
03
Method
Step 1
Place the strawberries in a medium-sized pan with lemon juice and sugar. Cook over medium-low heat until strawberries cook down and thicken, about 20 minutes. Mash them with the back of a spoon or potato masher for a smoother sauce. Set aside and keep warm.
Step 2
Combine flour, baking powder, salt, and sugar.
Step 3
In a separate bowl, whisk together eggs and milk. Add the cream cheese in, breaking into pieces. Using a hand mixer, gently blend in the cream cheese. You will have some small chunks of cheese that don't get blended, that is good.
Step 4
Add the wet mixture to the dry mixture and gently stir just until combined.
Step 5
Preheat a griddle or nonstick pan. Place batter by the 1/4 cup full in the hot pan. Once the edges are dry and there are bubbles in the top of the pancakes, flip them over. Cook 1-2 minutes more.