Recipe adapted from Pillsbury and my mother-in-law
This is a big post for me. I mean REALLY big. Not only is this my 100th blog post, but the blog is also celebrating it’s first birthday! Now obviously I haven’t been posting much lately, so I originally planned to have my 100th post fall on my birthday last month, but this works out well too!
I have to say that I became a little blog-obsessed for a while, and it started to take over every aspect of my life. Taking a little break from posting has actually been a really great thing for me, because it has helped me gain some perspective. I will never be famous because of my blog. I will never write a cookbook (nor would I really want to). I will probably never be one of those bloggers with tens of thousands of followers able to give away free products from companies. And I have realized that I am ok with that. My main goal is to share my love of baking with you guys. I am not fancy, and will never be above using a box of cake mix.I don’t naturally bake 2-3 things every weekend, and I’ve realized I just can’t keep up with that anymore. I bake when I can, and I will post when I can, and hopefully you guys will stick around to enjoy the recipes! It really means a lot to me when I hear people tell me how much they enjoy the site, and that’s why I continue doing it!
So now onto the pancakes! My mother-in law made us breakfast one morning a few months ago. She saw this recipe in a Pillsbury recipe book and decided to give it a try. She actually read the recipe wrong, but this was one happy accident! I think the original recipe called for using cheesecake flavored pudding, which I am sure would taste fine, but I much prefer them this way!
I make these with my favorite homemade buttermilk pancake recipe, but you can easily use your own recipe or a box mix. The rest of the recipe just involves making a no-bake cheesecake according to directions. I personally like to put a layer of cheesecake filling on top of my pancake, followed by the strawberries, then graham cracker crumbles with the strawberry syrup on top. Derek likes to layer the graham crackers first, then strawberries, and he usually makes his a “double decker”. Feel free to play around with yours, but no matter what, I guarantee you’ll find them hard to resist. I have made these several times now, and my dad has been raving about them for the past three weeks! These are not for the faint of heart, or anyone looking for a healthy way to start the morning. They are definitely the way to go if you are looking for a little dessert in the morning. Enjoy!
Strawberry Cheesecake Pancakes
1 box Jello No Bake Cheesecake plus ingredients on the box (milk and butter).
1 container of strawberries
1 Tbsp sugar
2 cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups buttermilk
¼ cup vegetable oil
1 tsp vanilla extract
Make cheesecake filling and graham cracker crust according to directions on box, then set aside.
Slice strawberries and mix with sugar. Set aside.
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In a smaller bowl stir together buttermilk, eggs, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. It should be a little lumpy.
Preheat either griddle or pan and coat with either butter or cooking spray. Male pancakes as big or small as you’d like.
When ready, spread a layer of cheesecake filling onto pancakes. Top with sliced strawberries, graham cracker crumbles, and strawberry syrup.
Makes approximately 6 pancakes.