Pancakes are a breakfast favorite for millions of people and there are many variations on the traditional buttermilk pancake recipe. This recipe makes use of a fruit of the season and incorporates dessert cheesecake. Make these pancakes for mom on Mother’s Day or enjoy them on a warm summer morning. They will quickly become very popular in your home.
You will need:
• 2 cups of frozen cheesecake pieces
• 1 ½ cups fresh strawberries, hulled and sliced
• 1 ¼ cups buttermilk
• 1 ¼ cups all-purpose flour
• 2 tablespoons seedless strawberry jam
• 1 large egg
• ¼ cup granulated sugar
• ¼ cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Pinch salt
• Whipped cream, confectioners’ sugar, or butter for topping (if desired)
• Cooking spray
• 2 bowls
• Mixing spoon
• Griddle or large nonstick skillet
• Baking sheet
Step 1: Mix 2 tablespoons warm water, the strawberries, and the jam in the bowl and set this aside. Preheat oven to 200 degrees Fahrenheit.
Step 2: Pulse the egg, buttermilk, vegetable oil, flour, granulated sugar, salt, baking soda, and baking powder in the blender until the mixture is smooth. Transfer this to a clean bowl and stir in pieces of cheesecake, allowing them to remain whole.
Step 3: Coat the griddle or skillet with the cooking spray and heat on medium heat. Pour ¼ cup of the batter onto the griddle or skillet to form each pancake. Work in batches and cook each pancake about 4 minutes or until the top bubbles. Flip the pancake with the spatula and cook it about 2 minutes until the other side becomes golden brown.
Step 4: Place cooked pancakes on the baking sheet and place the sheet in the oven to keep warm.
Step 5: Serve warm pancakes with the strawberry sauce topping made in Step 1 and add whipped cream, confectioners’ sugar, or butter on top, if desired.