Strawberry Cheesecake Pancakes
- 1 pound fresh strawberries, hulled
- 2 tablespoons sugar
- 1 lemon
- 2 cups unbleached, all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 Eggs
- 1 1/2 cups milk, 2%
- 6 ounces cream cheese, softened
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Place the strawberries in a medium sized saucepan with lemon juice and sugar. Cook over medium-low heat until the berries cook down and thicken, about 20 minutes. Mash them with the back of a wooden spoon or potato masher for a smoother sauce. Set aside and keep warm.
Combine flour, baking powder, salt, and sugar. In a separate bowl, whisk together the eggs and milk. Add the cream cheese, breaking into pieces. Using a hand mixer, gently blend in the cream cheese, there will still be some small chunks, this is good.
Add the wet mixture to the dry mixture and gently stir until just combined. Preheat a griddle or nonstick pan. Place batter by the 1/4 cup full in the hot pan. Once the edges are dry and bubbles form on top of the pancakes, flip them over. Cook 1-2 minutes more. Serve warm topped with strawberry sauce.
Notes: The strawberry sauce will thicken the longer it cooks. You can add more sugar if you like your syrup sweeter. If the pancake batter is too thick, thin it out with ¼ - ½ cup of milk. This is a matter of preference.