Strawberry Cheesecake Pancakes
These delicious pancakes turn your favorite dessert into breakfast - thick, fluffy pancakes filled with a delicious cream cheese filling and strawberry jam.
Equipment
- Hand whisk
- Non-stick pan
Ingredients
Pancake Batter
- 120 gs all-purpose flour
- 30 gs granulated white sugar
- 10 gs baking powder
- 1/2 tsp salt
- 170 ml full-fat milk
- 1 egg
- 30 gs unsalted butter, melted
Cheesecake Filling
- 200 gs cream cheese
- 55 gs granulated white sugar
- 30 gs sour cream
- 1/2 tsp lemon juice
- 1/2 tsp vanilla essence
- 1 egg
- 50 gs homemade or store-bought strawberry jam (can be substituted any jam of choice)
Cream Cheese Icing
- 60 gs cream cheese
- 20 gs icing sugar
- 30 ml full-fat milk
Instructions
Cheesecake Filling
- Add the cream cheese and beat it on medium speed until it’s soft and smooth. Add the sugar to the cream cheese and beat it for 2-3 minutes until it’s well combined.200 gs cream cheese, 55 gs granulated white sugar
- Add the sour cream, lemon juice, and vanilla essence, and beat it until it’s all well combined. Add the eggs and give the batter a final mix until the egg is well incorporated into the cream cheese mixture.30 gs sour cream, 1/2 tsp lemon juice, 1/2 tsp vanilla essence, 1 egg
Pancake Mixture
- Combine all the dry ingredients: flour, sugar, baking powder, and salt in a bowl using a hand whisk.120 gs all-purpose flour, 30 gs granulated white sugar, 10 gs baking powder, 1/2 tsp salt
- In a separate bowl, whisk together your liquid ingredients: full-fat milk, egg, melted butter, and vanilla essence until well combined.170 ml full-fat milk, 30 gs unsalted butter, melted, 1 egg
- Next, pour your liquid ingredients into your dry ingredients and mix them using a hand whisk until no flour streaks are visible in the batter. Don’t worry if there are a few lumps. Let the batter rest for 10 minutes; this will help your pancakes rise better.
- Make the cream cheese frosting: Mix all the ingredients together until they're well combined. You can add more milk if you prefer the frosting to be runnier.60 gs cream cheese, 20 gs icing sugar, 30 ml full-fat milk
- When you’re ready to cook the pancakes, heat your non-stick pan* on low heat*. Make sure the pan is hot before you add the batter.
- Pour two tablespoons of the batter into the pan, then spread it in a circle. Add a tablespoon of the cheesecake filling in the center of the batter, followed by a tablespoon of jam. Cover and cook the pancake for 1-2 minutes until the base layer is set, then top with another tablespoon of pancake batter. Try to cover all the filling with the batter. Cover the pan with a lid to allow the pancakes to cook evenly without burning the bottom.50 gs homemade or store-bought strawberry jam (can be substituted any jam of choice)
- Let the pancake cook for 3-5 minutes, then carefully run your spatula under it to release it from the pan, flip it, cover, and cook again for another 2-3 minutes until it is cooked through. Repeat the process for the remaining pancakes.
- To serve, stack the pancakes and top them with the cheesecake frosting and crushed biscuits of your choice. Enjoy warm
Notes
Make Ahead:
The pancake batter can be made ahead the night before and stored in the fridge in an airtight container. If the batter feels very thick the next morning, whisk in a small amount of milk to bring it back to the desired consistency.
Tips & Tricks:
Tips:
- *Non-stick pan: The only right way to make pancakes is with a non-stick pan because you don’t use any oil or butter on the pan. Using oil or butter will lead to uneven browning of the pancake; we don’t want that!
- *Maintaining the heat of the pan: The heat of the pan is one of the most important factors for making a good pancake. Use your intuition here and increase or reduce the heat accordingly. If needed, use the first pancake as a test to check what heat levels work best