Like dessert for breakfast? Try this tasty recipe for strawberry cheesecake pancakes
Enjoy your dessert for breakfast by making these strawberry cheesecake pancakes. The yogurt adds some much-needed tartness and acidity and helps cut through some of the sweetness and richness of the dish. Make the splurge on a fresh vanilla bean for the sauce. Its sweet, aromatic fragrance punches through the strawberries and truly makes the dish a breakfast you won’t forget.
Strawberry Cheesecake Pancakes
Serves: 4 to 6
Hands On Time: 1 hour and 0 minutes
Total Time: 1 hour and 30 minutes
Ingredients
Sauce and Filling
2 cups strawberries, hulled and quartered
3/4 cup sugar
2 tablespoons strawberry jam
Zest and juice of 1 lemon
1 vanilla bean, split and scraped
1 1/4 teaspoons kosher salt
8 ounces cream cheese, softened
1/2 cup ricotta cheese
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
Pancakes
2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup buttermilk
2/3 cup milk
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, plus more for the griddle
Graham cracker crumbs, for serving
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Instructions
To make the sauce and filling: In a medium saucepan, combine the strawberries, 1/4 cup of the sugar, the jam, lemon juice, vanilla bean and 1/4 teaspoon of the salt. Bring to a simmer over medium heat. Continue to cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat and let cool for 30 minutes.
In a stand mixer fitted with the paddle attachment, beat together the cream cheese, ricotta, yogurt, 1/2 cup sugar, vanilla extract, 1 teaspoon salt and lemon zest until smooth and fluffy. Let sit at room temperature while making the pancakes.
To make the pancakes: Heat a griddle over medium heat.
In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk together the buttermilk, milk, eggs, sugar and vanilla. Whisk the buttermilk mixture into the flour mixture, followed by the melted butter, just until combined. Don’t worry about whisking out all the lumps; it’s important not to overwork the batter.
Brush the griddle with melted butter. Scoop pancakes out onto the hot griddle, using about 1 cup of batter per pancake. Cook until bubbles have broken the surface of the pancake, about 6 minutes, then flip to cook on the second side until the pancakes are fluffy in the center, about 3 more minutes. Transfer to a large plate and keep warm.
To serve, spoon roughly 1/4 cup of the cream cheese filling on top of a pancake, then sandwich with another pancake. Add another 1/4 cup of filling, then top with another pancake. Spoon 1/2 cup of strawberry sauce over the top, then sprinkle with graham cracker crumbs. Repeat with the remaining pancakes, filling and sauce. Serve.
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