Fasten your seatbelts, kids. By the time I’m done with you today, you will be down on your knees, begging for more, declaring your undying love for cheese blogs in general, but this one in particular, and declaring me Queen of Cheeses. Everyone else is merely my jester.
Let the merriment begin.
I might have mentioned this before, but I kind of look like and English rose. On the inside, however, I am a sweaty, hairy cowboy. It gets really confusing sometimes. So while the lady-like breakfast en vogue seems to be composed mostly of fresh fruit and sea breeze, I’m more into waffles and pancakes. And bacon, let’s not forget the bacon.
And of course, no meal is complete without cheese.
So while I’ve combined cheese and pancakes before on this blog (see Cream Cheese Pancakes), those were light and very lady-like indeed.
These here are a horse of a different color. They’re messily, stickily, blissfully un-lady-like. They will step on your average pancake and crush it to a sad, cheese-less pulp. They are the Beyoncé of pancakes.
I see no reason to ever make the plain recipe again.
One year ago on May the Cheese Be With You: Vegetable Cannelloni
Strawberry Cheesecake Pancakes
Servings: 4 to 6, or you know, 1
Prep time: 20 minutes
You will need:
For the strawberry sauce:
- 3 cups diced strawberries
- 1 cups sugar
- tablespoons lemon juice
For the pancakes:
- 8oz, or 250gr, of either cream cheese, ricotta, mascarpone, or a combination thereof (which is what I went with)
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 eggs
- 1/4 cup sugar
- about 1 1/2 cups milk
- 2 tablespoons butter, melted
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Combine all the ingredients for the strawberry sauce in a sauce pan. Place over medium heat, bring to a gentle boil and simmer for about 15 minutes, or until slightly reduced and thickened.
Set aside to cool.
Beat the first 7 ingredients on the pancake list until smooth.
Gradually add in the flour, baking powder and baking soda.
Heat a skillet over medium heat. Measure out 1/4 cups of batter and pour onto the hot skillet, flipping the pancakes over as bubbles appear on the surface.
Finish browning on the other side.
Serve hot, topped with strawberry sauce.