Strawberry Cheesecake Pancakes
- 3/4 c. low-sugar strawberry preserves/jam
- 1 cup strawberries, hulled and halved
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 1/2 cups low-fat buttermilk
- 2 large eggs
- 1 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. finely grated lemon zest
- 6 oz. cream cheese, softened
- 3 tbsp. butter Confectioners’ sugar for garnish
- In medium bowl, melt the preserves on the Cobb. Stir in strawberries; set aside.
- In large bowl, whisk flour, baking powder and salt.
- In another large bowl, whisk buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks. Whisk until cream cheese is well distributed but still slightly lumpy. Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined (small lumps are OK).
- The shape and height of your pancakes will vary depending on how thick your batter is so adjust by adding flour or milk as needed. Set the mixture aside and cover with a cloth.
- Heat up the Cobb Frying Pan, add a good knob of butter to the pan and let that melt. Pour off the melted butter into your batter bowl and whisk that in for a little extra goodness.
- Wipe the excess butter from the pan with some kitchen towel and scoop the batter into the pan with a spoon, leaving enough space between them as they will flatten out a bit.
- Once you see bubbles appearing on the top of the pancake, they are ready to flip with a non-metallic spatula. Repeat the process, adding a little more butter or oil to the pan if needed.
- To serve, stackpancakes and top with strawberry mixture and dusting of confectioners’ sugar.