Almost-Famous Cheesecake Pancakes
Almost-Famous Cheesecake Pancakes requires roughly 30 minutes from start to finish. For $1.89 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 642 calories, 15g of protein, and 28g of fat each. 57 people found this recipe to be flavorful and satisfying. This recipe from Foodnetwork requires frozen cheesecake, granulated sugar, strawberry jam, and egg. It works well as a breakfast. With a spoonacular score of 45%, this dish is solid. Similar recipes are Bandscakes (Dad's Famous Pancakes!), Overnight Oatmeal Cinnamon Pancakes {Em’s Famous }, and Donna's Famous Cheesecake.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
11/4 cups buttermilk
1 large egg
11/4 cups all-purpose flour
2 cups chopped frozen cheesecake
1/4 cup granulated sugar
Pinch of salt
1 1/2 cups strawberries, hulled and sliced
2 tablespoons seedless strawberry jam
1/4 cup vegetable oil
Equipment:
bowl
oven
blender
griddle
frying pan
baking sheet
Cooking instruction summary:
Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired. Photograph by Charles Masters
Step by step:
1. Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
2. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth.
3. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
4. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.
5. Transfer the finished pancakes to a baking sheet and keep warm in the oven.
6. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.
7. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
