Cheesecake Pancakes With Berry Lemon Syrup Recipes

EASY HOMEMADE BERRY SYRUP

Steps:

• Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
• Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.

HOMEMADE BERRY SYRUP (FOR PANCAKES!)

Steps:

• Wash, stem, and crush fruit in saucepan.
• Heat to boiling and simmer about 10 minutes.
• Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
• Discard pulp.
• The yield of juice should be about 5 cups.
• Combine juice with sugar and boil in large saucepan for 1 minute.
• Skim off foam.
• it is ready to serve or to can in 1/2 pint jars.

ALMOST-FAMOUS CHEESECAKE PANCAKES

Steps:

• Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
• Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
• Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

CHEESECAKE PANCAKES WITH BERRY-LEMON SYRUP

Steps:

• For the berry-lemon syrup: Combine syrup ingredients in a small saucepan. Heat through, stirring occasionally. Keep warm while preparing pancakes.
• For pancakes preheat the griddle to 325 degrees F.
• Combine ingredients in a medium bowl; stir well until just blended. Do not over stir - this will make the pancakes tough.
• Pour batter by 1/4 cupfuls onto low-medium heat, well-greased griddle. Cook until covered with bubbles and the edges look dry.
• Turn pancakes. Pancakes should only be turned once to retain fluffy consistency.