Feel like treating the family to some delicious strawberry cheesecake pancakes? This recipe will blow your mind and while this is supposed to be a ‘copycat’ recipe, it’s just so much more and so much better because you’re going to use the freshest ingredients available. Your family will think it is Christmas.
Play with the ingredients a bit and you could even make this a lot healthier too! Simply reduce the amount of sugar in the pancake batter and the family probably will not notice the difference because of the sweet topping.
- 188 g hulled and sliced strawberries
- 2 tablespoons seedless strawberry jam
- 163 g All purpose flour
- 300 ml buttermilk
- 1 egg large
- 4 tablespoons vegetable oil
- 50 g granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Salt to taste
- 470 g frozen cheesecake chopped
- Cooking spray
- Whipped cream topping
In a bowl mix the strawberries, jam and 2 tablespoons warm water. Once mixed,set aside.
Preheat the oven to 107°C.
Using a blender, pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt until smooth. Transfer to a bowl. Gently stir in the cheesecake pieces, keeping them whole.
Use the cooking spray to coat a large nonstick skillet or griddle. Heat it up over medium heat.
Pour about 50g batter into the skillet for each pancake, working in batches.
Cook about 4 minutes or until bubbly on top, then flip and cook about 2 more minutes or until the other side is golden brown.
Transfer the finished pancakes to a baking sheet and keep warm in the pre-heated oven.
Serve the pancakes topped with the strawberry sauce and top with whipped cream.
Don't have buttermilk to hand? Simply add 15ml (1 tablespoon) of lemon juice to 240ml whole milk. Stir and leave at room temperature for 5-10 minutes. Use instead of buttermilk, including any lumpy bits.