Cheesecake Pancakes
  • Breakfast & Desserts 2
  • breakfast
Cheesecake Pancakes
  • Breakfast & Desserts 2
  • breakfast
Servings:

Ingredients

Prep
  • 2 C all purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1 T sugar
  • 1 1/2 C milk
  • 2 eggs
  • 6 oz cream cheese softened
  • 1 lb fresh strawberries
  • 2 T sugar
  • 2 t lemon juice
On Cooking Day
  • none needed

Instructions

To Assemble
  1. Combine first 4 ingredients in medium mixing bowl.
  2. In a separate medium bowl, combine milk and eggs.
  3. Blend in softened cream cheese (make sure it is at room temperature).
  4. Combine wet ingredients to dry ingredients. Mix until just combined.
  5. Add remaining ingredients to blender. Blend and then store in separate small bowl with lid until ready to cook.
To Cook
  1. Preheat griddle or pan. Cook pancakes over medium low heat.
  2. In a sauce pan, add blended strawberry mixture and cook over medium low heat until thickened.
  3. Serve strawberry sauce over pancakes.

Ingredients

Prep
  • 2 C all purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1 T sugar
  • 1 1/2 C milk
  • 2 eggs
  • 6 oz cream cheese softened
  • 1 lb fresh strawberries
  • 2 T sugar
  • 2 t lemon juice
On Cooking Day
  • none needed

Instructions

To Assemble
  1. Combine first 4 ingredients in medium mixing bowl.
  2. In a separate medium bowl, combine milk and eggs.
  3. Blend in softened cream cheese (make sure it is at room temperature).
  4. Combine wet ingredients to dry ingredients. Mix until just combined.
  5. Add remaining ingredients to blender. Blend and then store in separate small bowl with lid until ready to cook.
To Cook
  1. Preheat griddle or pan. Cook pancakes over medium low heat.
  2. In a sauce pan, add blended strawberry mixture and cook over medium low heat until thickened.
  3. Serve strawberry sauce over pancakes.

Can be frozen in batches after cooked.
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