CHEESECAKE PANCAKES

Cheesecake Pancakes image

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

Time 8h30m

Yield 5

Number Of Ingredients 8

Ingredients

1 package (8 oz) cream cheese
2 cups Original Bisquick™ mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

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