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July 2006 Issue
Cheesecake Pancakes
by Ronda L. Halpin
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Do you ever wake up and feel like having dessert for breakfast? You are not alone. However, the "adult" part of you says you really ought to have something that will help fuel you for the day instead. So split the difference and enjoy Cheesecake Pancakes with fresh strawberries for breakfast!

These pancakes are so tasty, you'd love to just nibble them as is ... but you really should cover them in sliced strawberries and maple syrup for a real treat. You could also use any of the wonderful berries that are in abundance this time of the year. And, after you're done with breakfast, you can let the adult in you be proud of being fueled for the day and let the kid in you go off to play!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Cheesecake Pancakes

  • 2 cups low fat milk
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 c. butter, melted
  • 1 T. vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cottage cheese
Heat an electric griddle to 375 degrees.

Whisk the milk, sugar, eggs, butter and vanilla in a large bowl.

In a small bowl, stir together the flour, baking powder and salt.

Add the flour mixture to the egg mixture and stir until combined. A few lumps remaining is fine. Blend in the cottage cheese.

Pour the batter (1/4 cup per pancake) onto the hot griddle after it's been sprayed with nonstick spray. Cook for 3 minutes and flip, cooking for another 2 minutes. Keep warm until ready to serve. Serve with sliced berries and maple syrup.

  • Yields: 8-10 servings
  • Preparation Time: 30 minutes
 



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