Fill Up on Strawberry Cheese Cake Pancakes!

When strawberry season comes around, one of my favorite ways to use them is in Strawberry Cheesecake Pancakes! Yum! And it’s hard to believe that there is no cream cheese in the recipe at all.  It’s a bit more complicated than your standard pancake recipe, because there are four components.  I think it’s worth it!

What are those components?   The pancake itself, which has cottage cheese and lemon zest is the base.  Next is the strawberry sauce–fresh strawberries slightly sweetened, with a hint of orange.  Third is sweetened sour cream, which tastes like cream cheese!  And finally for crunch, are toasted cinnamon graham cracker crumbs.  You can make the Sour Cream and Graham Cracker Crumbs the night before.

Here is the recipe:

Strawberry Cheese Cake Pancakes  (makes 8 pancakes)

Pancakes:

1/2 C milk                                                Whisk milk, sugar, egg, butter and vanilla in bowl.

1/2 C sugar                                              Combine flour, baking powder, salt in small bowl.

1 Egg                                                       Add dry to wet, stir   just until incorporated.

2 T unsalted butter, melted                     Blend in cottage cheese and zest.

1 C all-purpose flour                               Heat griddle to 350 degrees.

1 tsp baking powder                               Spray with nonstick spray, pour by 1/3 cup.

1/4 tsp salt                                              Cook until bubbles show on top, about 3 minutes.

1/2 C cottage cheese                              Flip and cook another 2 minutes.

1 tsp lemon zest, minced                     

You can keep the pancakes warm in a 200 degree oven.

 

Fresh Strawberry Sauce

4 C strawberries, hulled, halved              Combine all ingredients in a large saucepan.

1/4 C sugar                                               Bring to a boil, reduce heat and simmer.

1/4 C water                                                Simmer 7 minutes, or until fruit softens.

1 tsp cornstarch

1 tsp orange zest, minced

Candied Graham Cracker Crumbs

4T unsalted butter                                  Melt butter in a small skillet over medium heat.

1 C graham crackers, crushed             Add remaining ingredients.

2 T sugar                                                Cook until toasted, stirring often, about 5 minutes.

1/2 tsp ground cinnamon

pinch of salt

Sweetened Sour Cream

1 C sour cream                                     Whisk together sour cream and powdered sugar.

1/4 C powdered sugar                           Chill overnight.

Finishing:

Plate two or more pancakes.  Top with strawberry sauce.  Put a large dollop of the sweetened sour cream on top.  Sprinkle with candied graham cracker crumbs and enjoy!

 

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