Mum’s the word! That’s right, Mother’s Day is the one day of the year dedicated solely to those wonderful, loving, amazing women in our lives, but if you’re like us, you don’t need an excuse to spoil her.
Our mum loves pancakes, she has a sweet tooth so there is nothing better than being creative and doing some amazing things with pancakes. So we are going to go through the ingredients and method of creating Strawberry Cheesecake pancakes.
- 450g fresh strawberries
- juice of 1 lemon
- 2 tbs sugar
- 2 cups of plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 2 eggs
- 1 1/2 cups milk
- 170g cream cheese, softened
Place the strawberries in a medium sized pan with lemon juice and sugar. Cook over medium low heat until strawberries cook down and thicken, about 20 minutes. Mash them with the back of a spoon or potato masher for a smoother sauce. Set aside and keep warm.
Combine flour, baking powder, salt, and sugar.
In a separate bowl, whisk together eggs and milk. Add the cream cheese in, breaking into pieces. Using a hand mixer, gently blend in the cream cheese. You will have some small chunks of cheese that don't get blended, that is good.
Add the wet mixture to the dry mixture and gently stir just until combined.
Preheat a griddle or nonstick pan. Place batter by the 1/4 cup full in the hot pan. Once the edges are dry and there are bubbles in the top of the pancakes, flip them over. Cook 1-2 minutes more.
Serve warm topped with strawberry sauce.