Strawberry Cheesecake Pancakes
Pancakes made with fluffy cream cheese, topped with whipped cream and homemade strawberry sauce. Serve with bacon and fried eggs for a gorgeous holiday brunch.
You can make them with trans-fatty acid-free ULTRAMIX Pancake mix. How about some simple and healthy pancakes?
ULTRAMIX Pancake mix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids every day! Contains buttermilk from Hokkaido.
Ingredients
- ULTRAMIX Pancake mix 200g
- 2 large eggs
- 150g cream cheese (room temperature)
- 1.5 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 100g whipped cream
- 60ml milk
- [Strawberry sauce topping]
- 2 cups (300g) strawberries
- 1/2 cup coconut sugar
- 2 tablespoons lemon juice
- 3 strawberries for topping
How to cook
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Bring the cream cheese to room temperature. Whip the cream until stiff peaks form and chill.
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Put 100g of cream cheese and granulated sugar in a bowl and mix with a hand mixer until soft. Once it is soft, add the eggs and milk and mix until smooth, then add the lemon juice.
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Add the ULTRAMIX Pancake mix to ② and mix lightly to make the dough. Finally, add the remaining cream cheese and mix, then let the dough rest in the refrigerator for 10 minutes.
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Put oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour about 3 tablespoons of batter into a round shape, shape it into a 10cm circle, and cook for 2 minutes over low to medium heat. When bubbles start to appear, flip it over and cook the other side for 1.5 to 2 minutes.
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Make the strawberry sauce. Roughly mash the strawberries, add the coconut sugar and lemon juice, mix, place on medium heat, and when it starts to bubble, simmer on low heat for about 15 minutes. To make a smoother sauce, mash the fruit with the back of a spoon.
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Stack the pancakes with whipped cream between each layer, then pour strawberry sauce on top.
The dough is thick, so it's easier to make if you put it in a frying pan in a circular shape and then use the back of a spoon that has been dipped in water to shape it. When you add the cream cheese to the dough at the end, mix it all together in a cutting motion, being careful not to let the cream cheese form lumps. Adding the cream cheese at the end enhances the cheese flavor. With a chewy texture, the cheese-flavored dough is delicious on its own. It's also filling. It can also be eaten as is for breakfast without adding strawberry sauce!
Put 100g of cream cheese and granulated sugar in a bowl and mix with a hand mixer until soft. Once it is soft, add the eggs and milk and mix until smooth, then add the lemon juice.
Add the ULTRAMIX Pancake mix to ② and mix lightly to make the dough. Finally, add the remaining cream cheese and mix, then let the dough rest in the refrigerator for 10 minutes.
Put oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour about 3 tablespoons of batter into a round shape, shape it into a 10cm circle, and cook for 2 minutes over low to medium heat. When bubbles start to appear, flip it over and cook the other side for 1.5 to 2 minutes.
Make the strawberry sauce. Roughly mash the strawberries, add the coconut sugar and lemon juice, mix, place on medium heat, and when it starts to bubble, simmer on low heat for about 15 minutes. To make a smoother sauce, mash the fruit with the back of a spoon.
Stack the pancakes with whipped cream between each layer, then pour strawberry sauce on top.