Cheese Hotcakes Recipes

HOT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

CHEESE HOTCAKES

Steps:

• Sift flour and castor sugar into a medium size bowl.
• Stir in milk, egg and combined tasy cheese and parmesan cheese and mix well to combine.
• Spoon tablespoons mixture in a heated greased pan, cook until bubbles appear on the suface of the hotcakes, turn and cook on the other side until lightly browned.
• Using an egg slice, remove hot cakes from the pan, and place on a tray lined with absorbent paper. Repeat with remaining cheese mixture to make more hotcakes.
• Serve spread with butter.

CHEESY CAULIFLOWER PANCAKES

Steps:

• Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
• Drain and mash the cauliflower while it is still warm.
• Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Add more as needed for taste and binding the pancake mixture together.)
• Coat the bottom of a skillet with olive oil over medium-high heat.
• Form the cauliflower mixture into patties about 3 inches across.
• Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel-lined plate to drain.
• Serve pancakes on a plate and top with sour cream and more green onion, if desired.

GRANDMA CADDELL'S HOT CAKES

Steps:

• Mix all dry ingredients in a med. size bowl.
• Then add enough milk and stir until smooth.
• Add eggs.
• Add vanilla.
• Stir again.
• If needed, add more milk. The batter should be a bit on the thin consistency side.
• Let these set for about 5 min, and they will thicken a little.
• Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
• This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.

RED VELVET PANCAKES WITH CREAM CHEESE GLAZE

Steps:

• Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
• Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

CLASSIC HOT CAKES

Steps:

• In a small bowl, sift together the flour, baking powder, and sugar and set aside.
• Using two bowls, separate the eggs, placing the egg whites in one of them and the yolks in the other. Set aside the egg whites bowl.
• Add in the milk, butter and vanilla to the egg yolks and stir using a rubber spatula, and set aside.
• Stir in the flour mixture, little by little and keep stiring from the outside in after each addition until it is all well incorporated.
• Add the salt to the egg whites and beat using a mixer for about 5 minutes to medium speed, or until the egg whites turn fluffy and white.
• Now, incorporate a third of the egg whites to the mixture and then mix in the rest.
• Place a pan on the stove to medium heat for 5 minutes.
• Cook the hot cakes on the pan with butter.

THE BEST RICOTTA PANCAKES

Steps:

• Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
• Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

COTTAGE CHEESE PANCAKES

Steps:

• Combine all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
• Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
• Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.

FAVORITE BUTTERMILK HOTCAKES

Steps:

• Mix flour, sugar, baking soda, and salt together in a large bowl. Mix in buttermilk, eggs, and melted butter. Stir wheat germ into the batter last.
• Heat a lightly buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

COTTAGE CHEESE PANCAKES

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

HEARTY COUNTRY HOT CAKES

Steps:

• Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

RICOTTA HOTCAKES

Steps:

• In a large bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla.
• In a separate bowl, whisk the flour, sugar, baking powder, and salt. Add to the ricotta mixture, stirring gently until just combined.
• Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold in the egg whites into the batter in two batches using a wooden spoon or rubber spatula. The batter will be airy and light. Do not overmix.
• Heat a non-stick skillet or griddle over medium heat. Coat with butter or a non-stick spray. Drop about 2 heaping tablespoons of batter per hotcake into the pan. Cook for about 2-3 minutes per side or until golden. Repeat with the remaining hotcakes. Serve immediately.

HOT CAKES

Steps:

• Combine the cornmeal, sugar and salt in a saucepan.
• Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
• Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
• Beat the egg whites until stiff and fold them in.
• Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
• Serve with syrup, preserves, jams or jellies.