Name: Almost-Famous Cheesecake Pancakes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: About 8 pancakes
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)

In 2007, IHOP recipe developers did the unimaginable: They cut up a whole cheesecake, added chunks of it to pancake batter and topped the finished stack of flapjacks like a big dessert, with sweet strawberry sauce. Hey, when you serve 700 million pancakes every year, you have to mix things up sometimes. The new addition to the menu was a huge hit — with everyone except the weight-watching crowd. It comes in at a whopping 1,100 calories an order! Our advice: Just eat one or two instead of the whole stack.

Food Stylist: Jamie Kimm
Prop Stylist: Pamela Duncan Silver


Almost-Famous Cheesecake Pancakes

strawberries,

strawberry jam

all-purpose flour

buttermilk

vegetable oil

sugar

baking powder

baking soda

salt

cheesecake

Cooking spray

confectioners' sugar

Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.

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.

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.

The batter was extremely watery. I also used an ENTIRE frozen cheesecake, not just 2 cups, because it kept falling apart on the skillet. Wasted all of that money on a frozen cheesecake and an hour of my time 

Outstanding pancakes! No need to use a blender. It worked great to just use a whisk. I dropped the cheesecake pieces on top like I do when making chocolate chip or blueberry. Enjoyed by the whole family.

These are simply amazing!!! My family could eat them every day! So deliciously sinful! 

I followed the recipe, but did not use a blender to mix it. These pancakes are definitely worth the extra steps needed (I usually use Busquick to make pancakes.) They are perfection! If you love strawberries and cheesecake you will love these❣️

These are the best pancakes I have ever tasted! The only thing I don't understand about this recipe is the use of the blender. It just seems like extra dishes that don't need washing. Why not just put everything in the bowl and mix by hand? That's what I did and they turned out great! 

This is my favorite pancake recipe since it was published in the FoodNetwork magazine. It's Mother's Day and hubby is making them for me today. (had to reprint the recipe). We don't have them all the time and that's what makes them so special. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/027/0279/0279817

Chunks of cheesecake in the batter make these pancakes extra special and a decadent way to start your day.

almost-famous cheesecake pancakes

Cook Time: 30 minutes

Total: 30 minutes

Servings: 8

Author : Food Network Kitchen

Ingredients

Instructions

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