These indulgent pancakes are filled with cream cheese and topped with sweet fruit or crumbled graham crackers. They’re a delightful twist on classic pancakes, perfect for a decadent breakfast or special occasion.
Ingredients:
- 8oz fresh strawberries, hulled and chopped
- 3/4 cup strawberry jam
- 4 oz cream cheese, softened
- 5 tablespoons white sugar, divided
- 2 teaspoons milk
- 1/4 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 1/2 cups buttermilk
- 3 tablespoons vegetable oil
- cooking spray
- graham cracker crumbs or icing sugar for topping
Method of preparation:
In a small bowl, combine the chopped strawberries and strawberry preserves. Set aside.
In another bowl, mix the softened cream cheese with 2 tablespoons of the sugar, milk and vanilla extract until smooth. This will be your cheesecake filling.
In a large bowl, whisk together the flour, 3 tbsp sugar, baking powder, baking soda and salt.
In a separate bowl, mix the beaten egg with the buttermilk and vegetable oil.
Pour the wet ingredients into the dry and stir until just combined.
Heat a nonstick frying pan over medium heat and spray with cooking spray.
Drop 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
When the pancakes are done, spread a layer of cheesecake filling on each pancake and stack them.
Top with the strawberry jam mixture and sprinkle with graham cracker crumbs or icing sugar.
