CHEESECAKE PANCAKES
Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8h30m
Yield 5
Number Of Ingredients 8
Steps:
- Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
- Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
- 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.
- In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.
Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 140 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 39 g, TransFat 2 1/2 g
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