Raspberry Cheesecake Pancakes

Step 1

Start by making the raspberry sauce: Mix the mashed raspberries, sugar and honey in a microwave safe bowl. Microwave that on high for a minute and a half , then mix it again. Cool down the sauce in the fridge and adjust the amount of water depending on how thin/thick you prefer the sauce to be.

Step 2

Make the cream cheese mixture: Mix all the ingredients in a bowl and set it aside.

Step 3

Start making the pancakes: Preheat your griddle or skillet on medium low heat.

Step 4

In a small bowl, mix together the dry ingredients (flour, baking powder, baking soda and salt). And in a larger bowl, using a whisk mix the wet ingredients (egg, buttermilk, sugar, butter or oil and vanilla).

Step 5

Add the dry ingredients over the wet ingredients and mix them up gently using a spatula (making sure not to over mix the batter, a lumpy batter is much better than a smooth one).

Step 6

Take a 1/4 cup measuring cup and scoop the batter to fill it up, spray the skillet or griddle with an oil spray and pour the batter on to the hot skillet/griddle.

Step 7

Take the 1/2 teaspoon measure of cream cheese mixture (more or less to your taste) and dot about 4 of them on top of each pancake. Gently press the cream cheese mixture to the bottom of each pancake (it will not completely submerge).

Step 8

When bubbles start forming around the edges of the pancake, flip it over and continue to cook the pancakes for about a 1 minute more.

Step 9

Serve the pancakes with he raspberry sauce and fresh raspberries.