COPYCAT "IHOP" CHEESECAKE PANCAKES

Copycat

Provided by Brandy Bender

Time 30m

Number Of Ingredients 13

1 1/2 c strawberries, hulled and sliced
2 Tbsp strawberry jam, seedless
1 1/4 c all purpose flour
1 1/4 c buttermilk
1 large egg
1/4 c vegetable oil
1/4 c sugar
1 tsp baking powder
1 tsp baking soda
1 pinch salt
2 c frozen cheesecake, chopped
cooking spray
butter, confectioner's sugar, whipped cream, for topping (optional)

Steps:

1. Mix the strawberries, jam, and 2 tablespoons of warm water in a bowl; set aside. Preheat the oven to 200 degrees.
2. Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder, and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
3. 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, confectioner's sugar, or whipped cream, if desired.