Winter break gives us an opportunity to spend time with family, curl up by the fire, slow down and take a rest. Towards the end of a semester many people become increasingly stressed with school and preparing for finals, so it is a good idea to engage in some divinely selfish downtime over break. Spending a lazy morning sipping a cup of rich and warming hot chocolate and making this delectable twist on a classic recipe can be a great way to pamper yourself. Pancakes are a great breakfast item and are fairly easy to make. In only 30 minutes, these fluffy cheesecake pancakes will be on your plate and ready to be devoured. This recipe can be made any time of the year, but why not try it out on a chilly morning this winter break. The recipe for these innovative and delicious pancakes is from From Food Network.
What you will need:
- 1 1/2 cups sliced strawberries
- 2 tablespoons seedless strawberry jam
- 1 1/4 cups all-purpose flour
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups chopped frozen cheesecake
- Cooking spray
- Butter, confectioners’ sugar or whipped cream, for topping (optional)
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.