For those times when you can’t get to the International House of Pancakes
- 1 1/2 cups strawberries, hulled and sliced
- 2 tablespoons seedless strawberry jam
- 11/4 cups all-purpose flour
- 11/4 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)
- 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.
Yes Bisquick does the job but not nearly as well as what this pancake recipe does.
Combine the dry ingredients in a bowl, whisk, set aside:
- 2 cups flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
- 2 cups buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 2 beaten eggs
Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.