Strawberry Cheesecake Flapjacks

Name: Strawberry Cheesecake Flapjacks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3/4 c. low-sugar strawberry preserves; 8 oz. strawberries, hulled and halved; 2 c. all-purpose flour; 2 tsp. baking powder; 1/8 tsp. salt; 2 1/2 c. lowfat buttermilk; 2 large eggs; 1 tbsp. granulated sugar; 1 tsp. vanilla extract; 1/2 tsp. finely grated lemon zest; 6 oz. cream cheese, softened; 3 tbsp. butter Confectioners’ sugar for garnish

By The Good Housekeeping Test KitchenPublished: Apr 12, 2017

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Strawberry Cheesecake Flapjacks - Valentine's Day Dinner Ideas

Mike Garten

Yields:

6 serving(s)

Active Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Give Mom a stack of pancakes that, thanks to a strawberry sauce and cream cheese batter, tastes more like dessert than breakfast.

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Ingredients

3/4 cup low-sugar strawberry preserves
8 oz. strawberries, hulled and halved
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
2 1/2 cups lowfat buttermilk
2 large eggs
1 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. finely grated lemon zest
6 oz. cream cheese, softened
3 Tbsp. butter Confectioners’ sugar for garnish

Directions

1. Step 1In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk flour, baking powder and salt.
2. Step 2In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. With hands, add cream cheese in chunks. Beat until cream cheese is well distributed but still slightly lumpy. Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined (small lumps are OK).
3. Step 3 In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.

Nutritional information (per serving): 455 cals, 12 g protein, 60 g carbs, 19 g fat (11 g sat), 1 g fiber, 500 mg sodium.

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