Cheesecake Pancakes with Berry-Lemon Syrup

Kelly Lollman

By
@kelollman



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Comments:

Method:

Griddle

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow - the addition of cottage cheese makes these pancakes moist. I used raspberries in the syrup and it was delicious. What a breakfast!

Ingredients

2 c
complete buttermilk pancake and waffle mix
1/4 c
water
1 c
small curd cottage cheese
1 Tbsp
sugar
1 tsp
vanilla extract

BERRY-LEMON SYRUP

1 c
syrup (maple or syrup of your choice)
1 c
raspberries, blueberries, sliced strawberries or combination
1/2 tsp
shredded lemon peel, optional

Directions Step-By-Step

1
For pancakes preheat griddle on 325 degrees F.
2
Combine ingredients in a medium bowl; stir well until just blended. Do not overstir - this will make the pancakes tough.
3
Pour batter by 1/4 cupfuls onto hot, well-greased griddle.
4
Turn pancakes when tops are covered with bubbles and edges look dry. Cakes should only be turned once to retain fluffy consistancy.
5
For berry-lemon syrup: combine syrup ingredients in small saucepan; heat through, stirring occasionally.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy