strawberry cheesecake pancakes
I don’t know about you, but breakfast is the one meal of the day that often leaves me feeling uninspired. It is so easy to get stuck in a rut of making the same old thing. I dreamed the recipe up on one such morning, and it was a major hit with my boys. I hope your family loves it just as much! The pancakes have the dense and cakey texture of a cheesecake, and the syrup is fruity and slightly sweet. You could also sub blueberries or blackberries instead of strawberries for a different take.
My very favorite pan for making pancakes is the Lodge Cast Iron Tortilla Pan
Ingredients
¼ cup cream cheese, softened
1 ¼ cups flour
¼ cup sugar
2 teaspoons baking powder
2 teaspoons vanilla
1 egg
¾ cup milk
¾ cup water
Strawberry Syrup:
1 ½ cups strawberries (fresh or thawed from frozen)
2 tablespoons maple syrup
½ cup water
Instructions
In a medium sized mixing bowl, stir together all the pancake ingredients. Lightly oil and heat your pan over medium high heat. Spoon about 3 tablespoons of batter onto the pan at a time for each pancake.
Meanwhile, place your strawberries, water and syrup in a bowl and hit them with an immersion blender, until smooth and well incorporated.
Serve your hot pancakes with a generous amount of the strawberry syrup on top. Enjoy!
Find it online: https://homesteadandhearth.com/strawberry-cheesecake-pancakes/