Strawberry Cheesecake Pancakes Food

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CHEESECAKE PANCAKES



Cheesecake Pancakes image

Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 8h30m

Yield 5

Number Of Ingredients 8

1 package (8 oz) cream cheese
2 cups Original Bisquick™ mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Steps:

  • Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  • Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
  • For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 140 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 39 g, TransFat 2 1/2 g

STRAWBERRY CHEESECAKE PANCAKES



Strawberry Cheesecake Pancakes image

Pancakes stacked with a creamy filling and sweet berry topping make an extra-special breakfast treat!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 box (4-serving size) cheesecake instant pudding and pie filling mix
1 cup milk
2 cups sliced fresh strawberries
1/2 cup strawberry syrup
1 cup Fiber One™ Complete pancake mix (from 28.3-oz box)
1/2 cup graham cracker crumbs
3/4 cup water

Steps:

  • In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
  • In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
  • Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.

Nutrition Facts : Calories 470, Carbohydrate 85 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 56 g, TransFat 0 g

STRAWBERRY CHEESECAKE PANCAKES



Strawberry Cheesecake Pancakes image

They start out as your usual pancakes. Then-pow!-you top them with sweetened cream cheese and strawberries. Cheesecake pancakes. How brilliant is that?

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 8 servings, 1 pancake each

Number Of Ingredients 10

1 cup flour
2 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
2 Tbsp. oil
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. powdered sugar
2 cups quartered strawberries

Steps:

  • Stir first 4 ingredients in large bowl with whisk until blended. Whisk egg, milk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended.
  • Heat large nonstick skillet or griddle on medium-high heat. Working in batches, pour 1/4 cup batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides.
  • Mix cream cheese and powdered sugar until blended. Serve over pancakes; top with strawberries.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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