Chad Lundquist/Nevada Appeal Strawberry "Cheesecake" Pancakes as prepared by Molly Gingell. If you want to see a shift in the family dynamics at dinner, serve these pancakes one night, and they'll get people talking.
This is a great recipe from Cuisine Magazine that I slightly adjusted.
Want to see a shift in the family dynamics at dinner? Serve these pancakes one night, and they'll get people talking!
It doesn't take that much time or effort to make this batter. And I don't have to tell you that it tastes a lot better than the box mixes. Just be sure to check the "use by" date on the bottom of your can of baking powder before starting. If it has expired, the pancakes won't turn out as fluffy.
The hint of "cheesecake"" here is from cottage cheese. It might seem odd, but the cheese virtually disappears as the pancakes cook.
Use a small curd variety - large curds don't melt into the batter as well during cooking.
Strawberry "Cheesecake" Pancakes
Makes 8 pancakes (can be doubled)
Total time: 50 minutes, with toppings.
1Ú2 cup milk
1 egg
1Ú8 cup sugar
1Ú8 cup brown sugar
2 T. unsalted butter, melted
1 t. vanilla extract
1 cup all-purpose flour
1 t. baking powder
1Ú4 t. table salt
1Ú2 cup small-curd cottage cheese
1 t. lemon zest, minced
Preheat oven to 200; heat an electric pancake griddle to 375. (If you don't have a pancake griddle, heat a stovetop griddle or a large skillet over medium heat.)
Whisk milk, sugar, egg, butter, and vanilla together in a large bowl.
Combine flour, baking powder, and salt in a small bowl, then add to the egg mixture; stir just until incorporated (a few lumps are fine). Blend in cottage cheese and zest.
Pour 1Ú3 cup of batter per pancake on hot griddle that's been coated with non-stick spray. Cook 3 minutes, or until bubbly on top, then flip and cook another 2 minutes.
Transfer pancakes to oven to keep warm while cooking remaining batter.
Serve with sauce, cracker crumbs, and sour cream.
Fresh Strawberry sauce
4 cups fresh strawberries, hulled, halved
1Ú8 cup sugar
1Ú8 cup brown sugar
1Ú4 cup water
1 t. cornstarch
1 t. orange zest, minced
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, and simmer 7 minutes or until strawberries soften.
Candied Graham Cracker Crumbs
4 T. unsalted butter
1 cup graham crackers
Crushed (4-5 crackers)
1 T. sugar
1 T. brown sugar
1Ú2 t. ground cinnamon
Pinch of salt
1Ú4 t. nutmeg (ground)
Melt butter in a small skillet over medium heat. Add remaining ingredients and cook until toasted, stirring often, about 5 minutes.
Sweetened Sour Cream
Whisk together 1 cup sour cream and 1Ú4 cup powdered sugar, then chill.
• Molly Gingell owns Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.