This is another recipe that comes from my chef-friend and family. Oh man, oh man, I am a lucky girl to know these people! They make our world better. Anyway, these are absolutely my favorite pancakes. Ever. They really do taste like bites of cheesecake and the macerated strawberries and the little dusting of powdered sugar we put on top of them add all the sweetness we ever want. We never use syrup on these, they just don't need it. This recipe doesn't make a huge batch, but it's plenty for the two of us and our tiny gentleman. It's fine for four people with a side of bacon or some eggs. I hope all weekends include cheesecake pancakes.
Strawberry Cheesecake Pancakes
Serves 2 a hearty meal, serves 4 a side of pancakes
For the Strawberries
2 cups hulled and sliced strawberries
1 tablespoon sugar
juice of 1 lemon
For the Pancakes
1/2 cup milk
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ricotta (or cottage cheese. I love ricotta.)
The first step is to prep the strawberries so they have time to rest and macerate. In a large bowl zest the lemon and set aside (it's far easier to zest a lemon before it's juiced then try to manhandle it afterwards.) In a small bowl, juice the lemon and add 1 tablespoon of sugar. Slice strawberries and stir into the sweetened lemon juice and set aside.
This weekend I had a tiny helper who LOVES cooking with me!! So sweet and such a good strawberry washer. :)
In a large bowl, whisk dry ingredients - flour, baking powder and salt.
In the bowl with the zest, whisk together all of the wet ingredients - milk, sugar, egg, melted butter, vanilla, and ricotta.
Add dry ingredients to wet ingredients and stir until just combined.
I love my cast iron pans - I have a griddle pan and a skillet - I use them for EVERYTHING! In a lightly buttered pan cook pancakes until bubbles form on the top and then flip and cook until browned on both sides.
I keep pancakes warm in the toaster oven while I cook in batches or in a 200 degree oven if I'm doubling this recipe.
By the way, this recipe doubles really well and the batter keeps for 2 days in the fridge (or in a cooler if you're camping and in charge of breakfast on day 2.)
A few other strawberry or cheesecake recipes...
Things made this time last year...