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

  • 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

  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.

Printable Recipe Card

About Cheesecake Pancakes with Berry-Lemon Syrup

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



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