After Christmas I had leftover goodies from the dessert bar, to put it mildly. I had tried a new recipe for Strawberry Lemon Cheesecake Bars that were very good but with all of the other goodies, there was at least half a pan leftover. Late one night as I stood in the fridge door and contemplated the container of bars, cookies and candy (guilty look) I had an idea. I would make pancakes!
I’d mentioned previously that my P.S. (Purchaser of Strawberries/hubby) had brought 2 tubs of frozen strawberries up from the basement freezer. I used one tub to make the cheesecake bars and cooked up the second tub to make strawberry sauce, its use to be determined at a later date.
Later date arrived and as I looked at the cheesecake bars I thought of the cheesecake pancakes at IHOP. I’d ordered them once and was happy that there were chunks of cheesecake in them. I’d thought it was a great idea but one I’d probably never try to replicate. Wrong! I had the idea to make them myself, I had plenty of the ingredients! I even had strawberry syrup!
I found a copycat recipe that called for frozen cheesecake purchased from Sam’s Club, or some place like that. Of course that wasn’t necessary. I also didn’t find it necessary to freeze the cheesecake bars in order to cut them into small pieces. My bar recipe was firm enough that it cut very nicely straight out of the refrigerator. The recipe fell into place so well it was like it was meant to be.
I used my large Tupperware measuring pitcher to whisk together the dry ingredients.
I added the buttermilk, egg, oil and vanilla and stirred until it was mostly smooth and no large lumps remained. Pancakes are best stirred as little as possible.Next I folded the cheesecake pieces into the batter with a spoon.
Then I realized I’d forgotten the graham crumbs in the dry ingredients and stirred them into the batter
With my flat griddle heated on medium low on the stove and my Panini press open and heated I poured pancakes about 3-4” diameter.
When the pancakes were browned on the first side I flipped them and browned the second side. A drizzle of strawberry syrup and they were ready to eat.
My P.S. was happy with them, but I think he was mostly happy that I was making breakfast. He is usually the pancake/waffle/French toast maker. I’m the one who makes egg dishes the day before and sleeps in. We had our pancakes and they were pretty good!
My P.S. thought, as I had at IHOP, that the flavor was good when it was a bite that included the cheesecake pieces. It’s sort of disappointing when it doesn’t. The buttermilk pancakes are flavorful and all, I can’t fault them. It would just be nice to have even more cheesecake flavor in the pancakes themselves. I’ll work on that.
In the meantime this is a great use for leftover cheesecake or cheesecake bars. That’s rarely a problem here but hey, if it happens to be leftover, I will make these pancakes again!
Strawberry Cheesecake Pancakes
1 ¼ cups flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup graham cracker crumbs
1 ¼ cups buttermilk
¼ cup vegetable oil
½ teaspoon vanilla
2 cups cheesecake; frozen
In a large measuring pitcher whisk flour, sugar, baking powder, baking soda, salt and graham crumbs.
Add buttermilk, egg, oil and vanilla and stir until no large lumps remain.
Dice cheesecake into ½” pieces and stir into batter.
Heat griddle or pan over medium low heat. Pour pancake batter onto griddle and let cook until it is dark brown on the first side. Flip and cook until browned on the second side and springs back when touched in the middle.
Serve with strawberry syrup (recipe follows).
Yield: 9-10 6” pancakes
Thaw container of frozen strawberries in a small saucepan. Add ½ – 1 cup sugar depending on how sweet you want the syrup. Bring to a boil and reduce to medium low and cook for 4-5 minutes until the syrup has thickened.
Remove from heat and cool. Refrigerate until used.
Adapted from Copycat Recipe Guide