Tasty Tuesdays: Cheesecake Pancakes

Hello fellow food lovers!  I came across this recipe one day from BettyCrocker.com.  In fact, I think it was emailed to me from their mailing list, I can’t really remember,  but I had printed it out and set it aside to one day try mainly because I love cheesecake!  Friday was the perfect day to try them out since it was the first day of my four day weekend! I must note that I made these with the assumption that I still had a bottle of strawberry syrup in my fridge. Sadly, I did not…but the pancakes were still good on their own!

 

Since I had only a half block of cream cheese to use (leftover from a dish I made the week before), I halved the recipe and of course, made my own version.  Below is the recipe from the Betty Crocker website and my variations are highlighted.

 

Pancakes

1 package (8 oz) cream cheese  {1/2 block (4oz) of the 1/3 Less Fat "Neufchâtel" Philadelphia Cream Cheese}

2 cups Original Bisquick® mix {1/2 cup Bisquick mix + 1/2 whole wheat flour}

1/2 cup graham cracker crumbs {1/4 cup}

1/4 cup sugar {1/8 cup}

1 cup milk {1/2 cup}

2 eggs {1 egg}

 

Strawberry Syrup  {I didn’t have strawberries on hand, and as I stated above, I thought I had the strawberry syrup but did not. Some people told me that I should have used jam or jelly in place of it, but I just did without. Next time I plan on having the strawberries and syrup!}
1 cup sliced fresh strawberries 
1/2 cup strawberry syrup for pancakes

 
{In order to get the graham cracker crumbs, I just took a bunch of graham crackers, stuck them in a ziplock bag, and then crushed them with a spoon…it worked perfectly!}

1.) Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.  {I did this the week before and the cream cheese was still good to use even after having been frozen for a week.}

2.) Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3.) Cut cream cheese into bite-size pieces; set aside.  {I really just chunked the pieces and some of them shaved off slivers as I tried cutting them. So I had a mixture but it was good enough for me!}

4.) In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

5.) 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.

6.) In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.  {Again, as stated above, I skipped this step.}

 

These turned out so yummy! I loved the chunks of cream cheese when I bit into them. I think the whole wheat flour made them a little more dense because they weren’t as fluffy but they still tasted great to me. I can’t wait to try these with the strawberries and syrup next time!

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