Friday, May 9, 2014

Recipe: Strawberry Cheesecake Pancakes


My parents came over last weekend, for breakfast, and I tried my own variation of a recipe I'd seen done several times. I've seen strawberry pancakes. I've seen cheesecake pancakes. However, I haven't seen strawberry cheesecake pancakes! & voila. I swear they were amazing. Let's get started.

You'll need:

Pancakes

  • 2 Eggs
  • 2 Cups of Pancake Mix (I used Bisquick.)
  • 1/4 Cup of Sugar
  • 1 Cup of Milk (I used almond milk.) 
  • 1/2 Cup of Graham Cracker Crumbs
  •  1 Package of Cream Cheese (8 oz)
  • 2 Tbsp of Cinnamon Sugar (Optional)  
 Strawberry Syrup
  •  1 cup of sliced fresh strawberries
  • 1/2 cup strawberry syrup (I used Hershey's.) 


For best results freeze your cream cheese overnight. If not, make sure you're using it right out of the fridge. No room temperature cream cheese! 

Spray or brush your non-stick pan with vegetable oil. I used butter instead. I think it gives the pancakes a richer flavor. (Repeat this step, every two pancakes.) 

Cut your cream cheese into bite-size pieces and set it aside. 

In a large bowl stir your pancake mix, graham cracker crumbs, milk, sugar, eggs, and cinnamon sugar. Whisk or fork until it's no longer lumpy. (Well, it'll be a little lumpy because of the graham cracker crumbs.) Stir in the bite-size cream cheese. (Use your judgment. You might want less than the recipe calls for. 






For each pancake pour about 1/3 cup of batter on to your pan. Turn when edges are dry. Cook until golden brown on each side. 

When you're all done, add powdered sugar, for an extra kick! (Or diabetes.) 


Pour your strawberry syrup on top! Enjoy!
Let me know if you tried it! erica@rivaflowz.com