- 8
Ingredients
- 1 1/2 cups strawberries, hulled and sliced
- 2 Tablespoons seedless strawberry jam
- 1 1/4 cups all-purpose flour
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 2 cups chopped frozen cheesecake
- cooking spray
- butter, confectioners' sugar or whipped cream, for topping (optional)
Preparation
Step 1
1. Mix the strawberries, jam and 2 Tablespoons warm water in a bowl; set aside. Preheat the oven to 200F.
2. 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.
3. 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.