Strawberry Cheesecake Pancakes

It seems like pancakes have become a culinary canvas for creativity recently.  When we were growing up, my mom made plain pancakes, with some Mrs. Buttersworth drizzled on top.  Or rather only sometimes when we begged and whined and the Mrs. Buttersworth was on sale would we get it, but mostly it was the generic syrup.  The generic bottles of syrup never talked to you the way Mrs. Buttersworth promised to in the commercials.

Recently though, pancakes really have become this blank canvas just awaiting pineapple upside-down topping, carrots ala carrot cake, sweet potato praline or oreos (really saw those in a restaurant) or whatever combo one can think up.  I wish I'd thought up this cheesecake idea but I saw it in one of last year's still un-perused issues of Food Network Magazine.  Unpacking around here over the past week has gone a little like this....unpack a box, find an unread magazine, read magazine, notice with disgust that guest room and basement are filled with unpacked boxes.

Food Network does a copycat recipe each month and I believe these were from iHOP or someplace similar. I debated for the longest time on whether to make the pancakes first or try stuffing the cheesecake inside a slice of french toast before dipping and cooking.  Cheesecake french toast sounds pretty fabu too right?

I like to prep the strawberries a good hour before so they have time to make all of that juicy strawberry sauce.  One lb of strawberries diced and 3 tbsp of sugar sprinkled.  Stir and refrigerate. 

As I'm sure we all know, pancakes are about as easy a meal as they come and I bet these could even be made with pancake mix instead of homemade pancakes if desired.  I bought a Sara Lee Cheesecake, diced it into little pieces and then froze it again just to make sure it was nice and frozen before cooking it inside the pancakes.

Then you just stir the frozen cheesecake directly into the prepared pancake batter. 

And cook them up on the griddle like any ordinary pancake recipe.  But these are definitely not ordinary.  Oh no.

Top with butter and strawberries.  These were every bit as fabulous as you'd imagine cheesecake pancakes would be.  

Strawberry Cheesecake Pancakes

Ingredients

1 lb strawberries, washed and sliced
3 tbsp sugar

For the pancakes:
1 1/2 cups all-purpose flour
2 tbsp white sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 teaspoon salt
2 c buttermilk
2 eggs
2 tbsp melted butter

2 cups frozen cheesecake, diced

Directions

1. Combine sliced strawberries and sugar, mix and refrigerate for at least an hour
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. 
3. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. 
4. Add wet ingredients to dry and mix taking care to not over mix.  Allow batter to hydrate for 15 mins.
5. Heat a lightly oiled griddle or frying pan over medium high heat (or 350-375 on electric griddle)
6. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Cook until bubbles form and begin to pop around edges.  
7. Flip and cook until golden on other side
8. Serve the pancakes topped with the strawberry sauce; top with butter and whipped cream, if desired.