There are many different foods to choose from when it comes to breakfast. For some of us, it might be an omelet that we enjoy more than anything and for others, it could be a bowl of their favorite cereal. Something that most people can agree on, however, is how great a delicious stack of pancakes can be. When we have them in front of us, it is an unbelievable treat.
Pancakes are more than a convenient breakfast food; they are a comfort food that many of us enjoy. If you are someone who loves pancakes and never passes up the chance to eat a stack, you will love this recipe. It takes a regular stack of pancakes and dresses them up with something great. The recipe is for strawberry cheesecake pancakes and it is about to change the way you look at breakfast.
Ingredients:
For the wet ingredients in the cheesecake batter
8 oz cream cheese, softened
1 cup vanilla Greek yogurt
1 tablespoon lemon juice
2 eggs
¼ cup sugar
1 teaspoon vanilla
1 1/4 – 1 1/2 cups milk (depending on how thick you like your pancakes)
2 tablespoons butter, melted
For the dry ingredients in the cheesecake batter
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
For the strawberry syrup
3 cups strawberries, diced
1 cup granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Directions:
For the strawberry syrup, combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15 minutes, stirring occasionally.
Syrup will thicken upon standing so simply whisk in more water to reach desired consistency if needed.
While syrup is simmering, add wet batter ingredients to blender and blend until smooth.
In a large bowl, sift together Dry Ingredients.
Pour the wet batter mixture into the Dry Ingredients and whisk just until combined. Do not over mix – there should be small lumps. (If you like thinner pancakes, thin with more milk as desired, being careful not to overmix).
Heat a lightly greased large nonstick skillet over medium heat. Pour pancakes by the 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Top with strawberry syrup.