Cheesecake Pancakes with Berry-Lemon Syrup

2
Kelly Lollman

By
@kelollman

Blue Ribbon Recipe

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


Rating:

★★★★★ 4 votes

Comments:
Method:
Griddle

Ingredients

Add to Grocery List

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

How to Make Cheesecake Pancakes with Berry-Lemon Syrup

Step-by-Step

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

Printable Recipe Card

About Cheesecake Pancakes with Berry-Lemon Syrup

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




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