1 1/2 c
strawberries, hulled and sliced
strawberry jam, seedless
1 1/4 c
all purpose flour
1 1/4 c
frozen cheesecake, chopped
butter, confectioner's sugar, whipped cream, for topping (optional)
1Mix the strawberries, jam, and 2 tablespoons of warm water in a bowl; set aside. Preheat the oven to 200 degrees.
2Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder, and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
3Coat 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, confectioner's sugar, or whipped cream, if desired.
About this Recipe
Course/Dish: Other Breakfast, Vegetables, Cakes, Fruit Desserts, Other Desserts, Jams & Jellies, Pancakes
Dietary Needs: Vegetarian
Collection: Restaurant Inspired