Grape Arbor Bed and Breakfast

Strawberry Cheesecake Pancakes: Breakfast-Brunch

Servings: 8

Prep time:60 min

Ingredients:

• 

  1/2 cup milk

• 

  7/8 C granulated sugar, divided

• 

  1 egg

• 

  6 tablespoons melted butter, divided

• 

  1 teaspoon vanilla extract

• 

  1 cup all purpose flour

• 

  1 teaspoon Baking Powder

• 

  1/3 teaspoon Salt, divided

• 

  1/2 cup Small curd cottage cheese

• 

  1 teaspoon Lemon Zest, minced

• 

  4 cups Strawberries, hulled and quartered

• 

  1/4 cup Water

• 

  1 teaspoon Cornstarch

• 

  1 teaspoon Orange Zest, minced

• 

  1 cup Graham Crackers, crushed

• 

  1/2 teaspoon Ground Cinnamon

• 

  1 cup Sour Cream

• 

  1/4 cup Powdered Sugar

Step 1:

Sweetened Sour Cream: Whisk together 1C sour cream and 1/4 C powdered sugar, then chill.

Step 2:

Candied Graham Cracker Crumbs: Melt 4T butter, add graham crackers, 2T granulated sugar, cinnamon and pinch of salt. Cook until toasted, stirring often, about 5 minutes. Cool til room temperature.

Step 3:

Fresh Strawberry Sauce: Combine strawberries, 1/4C water, 1/4C granulated sugar, 1 tsp cornstarch and orange zest in large saucepan. Bring to a boil, reduce heat and simmer 7 minutes, or until fruit softens.

Step 4:

Pancakes: Whisk milk, 1/2C granulated sugar, egg, 2T melted butter and vanilla in bowl. Combine flour, baking powder and 1/4 tsp salt in a small bowl, then add to egg mixture; stir just until incorporated. Blend in cottage cheese and lemon. Pour 1/3C batter per pancake on 375 griddle sprayed with nonstick spray. Cook until top is bubbly, flip and cook 2 more minutes.

Step 5:

Assembly: Layer pancakes on bottom of plate, top with strawberry sauce. Dollop with sweetened sour cream, and sprinkle with candied graham cracker crumbs.