{"id":3164,"date":"2021-05-16T21:00:25","date_gmt":"2021-05-17T01:00:25","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=3164"},"modified":"2021-05-16T21:00:25","modified_gmt":"2021-05-17T01:00:25","slug":"strawberry-cheesecake-pancakes","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=3164","title":{"rendered":"Strawberry Cheesecake Pancakes"},"content":{"rendered":"

Delicious cheesecake filling spread in between stacks of fluffy Ricotta pancakes, drizzled with a strawberry sauce is what’s for breakfast! These would be a wonderful brunch idea also. The strawberry sauce can be made ahead of time or while your pancake batter is resting, and the cheesecake filling whips up in no time. If you overmix your batter you will remove all the tiny air bubbles that help make your pancakes fluffy, so take it easy on the mixing. I have to say, this isn’t your chain restaurant cheesecake pancakes! Enjoy! <\/P>
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Pancakes<\/strong>
\n1\/2 + 2 Tbsp. flour (I used Einkorn)
\n2 tsp. baking powder
\n1 Tbsp. sugar
\nPinch of salt
\n2 tsp. lemon zest
\n1 egg, separated
\n1\/2 cup + 2 Tbsp. milk
\n1\/3 C. Ricotta cheese, room temperature
\n2 Tbsp. cooking oil (I used avocado oil)
\n1 tsp. vanilla extract
\n1\/4 C. graham crackers, crushed
\n3 Tbsp. butter, melted<\/p>\n

Strawberry Sauce<\/strong>
\n1-lb strawberries, hulled and sliced
\n1\/2 Tbsp. balsamic vinegar
\n1\/4 C. sugar<\/p>\n

Cheesecake Filling<\/strong><\/p>\n

12-oz. cream cheese, room temperature
\n3 Tbsp. sugar
\n1 C. whipping cream
\n1\/2 lemon, juiced<\/p>\n

To cook the pancakes:<\/p>\n

Whisk or shift together the flour, baking powder, sugar and salt. Add the lemon zest and whisk well. In a separate bowl, combine the milk, ricotta, egg yolk, oil and vanilla extract by whisking. Add mixture to the dry ingredients and mix until mostly combined. Whisk your egg white separately until stiff peaks form. Fold in gently to the batter to incorporate. Allow the batter to sit at room temperature for 20-30 minutes. Melt butter over a medium-low heat in a nonstick pan. Spoon pancake batter in using a 1\/4 cup measure. Cook until bubbles begin to appear on the surface, and the edges begin to darken; turn gently. Cook through. In a separate bowl, mix the crushed graham crackers with the melted butter. Set aside.<\/P><\/p>\n

Strawberry sauce:<\/p>\n

Combine all ingredients in a small pot over medium heat. Simmer and cook over medium-low heat for 20-25 minutes, until thickened as desired. <\/P><\/p>\n

Cheesecake filling:<\/p>\n

Beat cream cheese, sugar and lemon juice until smooth. Add whipping cream gradually. Continue beating until well combined and stiff, about 3 minutes.<\/P><\/p>\n

To assemble, stack the pancakes while spreading a generous layer of cheesecake and a little strawberry sauce between each pancake. Drizzle strawberry sauce over the top and top with the crushed graham cracker crumbs.<\/P><\/p>\n

Taken from chocolatesandchia.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Delicious cheesecake filling spread in between stacks of fluffy Ricotta pancakes, drizzled with a strawberry sauce is what’s for breakfast! These would be a wonderful brunch idea also. The strawberry sauce can be made ahead of time or while your pancake batter is resting, and the cheesecake filling whips up in no time. If you … <\/p>\n

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