Cherry Cheesecake Pancakes

By á-69516

Preheat oven to 200 degrees

Ingredients

• For Pancakes:
• 1 1/4 c flour
• 1 1/4 c buttermilk
• 1 lrg egg
• 1/4 c oil
• 1/4 c sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 2 c chopped frozen cheesecake (17 oz Sara Lee)
• Topping:
• 1-8 oz pkg cream cheese, softened
• 1/4 butter, softened
• 1/2 c powdered sugar
• 1/2 tsp vanilla
• 1 can cherry pit filling, warmed
• cooking spray

Preparation

Step 1

In mixing bowl, combine cream cheese, butter, powdered sugar and vanilla. Whip until smooth and refrigerate until all pancakes are cooked. War cherry pie filling in saucepan over low heat until all pancakes are cooked. Pulse flour, buttermilk, egg oil, sugar, baking powder, baking soda and salt in blender until smooth. Transfer to a bowl and stir in cheesecake pieces, keeping them whole. Coat a lrg nonstick skillet or griddle with cooking spray and heat over med heat. Working in batches, pour about 1/4 c batter into skillet. cook until bubbly on top, about 4 mins, then flip and cook until the other side is golden brown, about 2 more mins. Transfer finished pancakes to baking sheet and keep warm in oven. remove topping from frige and microwave until warm and soft. Serve pancakes topped with cheesecake filling, topping with warm cherry pie filling.