Last week I visited my extended family in Ohio. My sweet mother in law, anticipating our visit with her, picked fresh strawberries to send back to Georgia with us.
Well, I know her intentions were good and I appreciated her effort and gift (I LOVE strawberries!!) but the strawberries had a hard time making the drive from Ohio to Georgia in the heat of summer.
So what to do with over-ripened strawberries? Perfect for jam or these pancakes.
These strawberry cheesecake pancakes are my husband’s favorite breakfast. And since he spent his Father’s Day driving us instead of being loved on, I needed to whip him up some love–and these pancakes deliver for him!
The actual pancakes are made soft and creamy, with wait for it….cottage cheese. The cottage cheese melts into the batter and gives the pancakes amazing texture and tang. Fresh strawberries are simmered down with maple syrup and lemon juice to create a juicy, bright topping for the pancakes. Everything is finished off with a dollop of sweetened plain yogurt (or sour cream) and graham cracker crumbs to give you every flavor aspect of a strawberry cheesecake. From the airy pancake, to the warm strawberries, to the coolness and tang of the yogurt and finally finishing with a perfect crunch from a graham cracker–cheesecake perfection!
This is a rock star recipe and I promise you that if you make this for your loved ones, you will score some major bonus points. They are out of the world good!
Take the bit of extra effort to make these special pancakes this weekend. It will be a little bit of heaven!
- 4 cups strawberries, hulled and halved
- juice of 1 lemon
- 3 tablespoons maple syrup, divided
- ½ cup plain Greek yogurt (or sour cream)
- 2 whole graham crackers, crushed
- ½ cup white wheat flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ½ cup all natural cottage cheese
- Start by combining the lemon juice, strawberries and 2 tablespoons of maple syrup in a saucepan over medium-high heat. Bring to a boil and reduce heat to a simmer for about 10 minutes.
- While strawberries are cooking, whisk together the yogurt with the remaining 1 tablespoon of maple syrup. Store in fridge until ready to serve.
- Heat a large skillet or griddle to medium. Grease with a bit of coconut oil.
- Whisk together flours, baking powder and salt with a whisk until well combined. Mix milk, egg, oil, and vanilla together and add to dry ingredients. Lightly stir together until just incorporated. Stir the zest of the lemon and cottage cheese into the batter.
- Pour ⅓ cup batter unto skillet and cook 3-4 minutes per side, or until bubbly. Flip the pancake and cook for 2-3 minutes more.
- To serve, top the pancakes with the strawberry sauce, sweetened yogurt, and graham cracker crumbs.
See my link here: http://www.mysnippetsofinspiration.com/weekend-wind-link-party-23/