Strawberry Pancakes with Cheesecake Filling
User Reviews
5.0
33 reviews
Excellent
Strawberry Pancakes with Cheesecake Filling
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Strawberry Pancakes are light and fluffy pancakes with fresh strawberries, whipped cream cheesecake filling, and homemade strawberry sauce topping.
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Ingredients
Strawberry pancakes:
- 1 cup whole milk
- 1 egg
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- 1/2 cup chopped strawberries
Strawberry Topping:
- 1 pound fresh strawberries rinsed and sliced
- 1/2 cup white granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoon cornstarch
- 2 tablespoons water
Cheesecake Filling:
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1/2 cup Greek yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping
Serve:
- Whipped Cream
Instructions
Strawberry Topping:
- In a medium saucepan over medium heat, add strawberries, sugar, and lemon juice.
- In a separate bowl, stir the cornstarch and water together until the cornstarch is fully dissolved. Pour the slurry over the strawberries, and stir together. Cook over medium high heat, stirring, until it begins to boil.
- Reduce heat to low, and continue to simmer for 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools, set aside until ready to use.
Strawberry pancakes:
- In one bowl, using a hand or electric mixer, mix milk, egg, oil, sugar, vanilla extract, and lemon juice.
- In another bowl stir together flour, baking powder, salt.
- Little by little add the flour mixture to the milk mixture. Stirring well after each addition until the mixture is smooth.
- Stir in the chopped strawberries and lemon zest.
- Place a nonstick skillet or griddle over medium heat.
- Use a ladle or a measuring cup to pour about 1/4 cup of batter onto the hot skillet or griddle. When air bubbles start to form on the pancake, flip it to the other side and cook until golden.
- Repeat with the remaining batter, and stir well to avoid the strawberries sinking to the bottom of the bowl.
Cheesecake Filling:
- In a large bowl using an electric mixer, beat together the cream cheese, sugar, yogurt, vanilla, until smooth. A
- Add a 1/2 cup of the whipped topping and continue to whip until combined.
- Using a spatula, fold in the rest of the whipped topping by hand, until fully incorporated.
Assemble:
- Add a pancake on a plate, top with cheesecake filling, another pancake, cheesecake filling, and repeat until you add the fourth pancake on top.
- Top the last pancake with a hefty amount of strawberry sauce and serve with a dollop of whipped cream.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
25mg
(8%)
Sodium
141mg
(6%)
Potassium
233mg
(7%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
196IU
(4%)
Vitamin C
27mg
(30%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 141mg | 6% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 27mg | 30% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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