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Strawberry Cheesecake Pancakes

More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! Both the sauce and cream cheese filling feature fresh, ripe berries. —Shirley Warren, Thiensville, Wisconsin

10 ServingsPrep: 40 min. Cook: 5 min./batch

Ingredients

6 ounces cream cheese, softened
1 tablespoon sugar
1/2 cup crushed strawberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups 2% milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup chopped fresh strawberries
SAUCE:
3 cups crushed strawberries
1/4 cup seedless strawberry jam
1/4 cup water

Directions

In a small bowl, beat cream cheese and sugar until smooth; stir in
strawberries. Chill until serving.
In a large bowl, combine the flour, sugar, baking powder and salt.
Combine the eggs, milk, sour cream and butter. Stir into dry
ingredients just until moistened. Fold in strawberries.

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Strawberry Cheesecake Pancakes (continued)

Directions (continued)

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
bubbles form on top. Cook until the second side is golden brown.
For sauce, in a small saucepan, combine the strawberries, jam and
water; heat through. Spread cream cheese mixture over pancakes; top
with sauce. (Refrigerate remaining sauce for another use.) Yield: 20
pancakes (3/4 cup spread and 3 cups sauce).

Nutrition Facts: 2 pancakes with 1 tablespoon spread and 2 tablespoons sauce equals 335 calories, 18 g fat (11 g saturated fat), 96 mg cholesterol, 413 mg sodium, 35 g carbohydrate, 2 g fiber, 8 g protein.