Saturday, September 4, 2010
In my version, I decided if I were to make a cheesecake, I would not cut it up for pancakes. So I created a sauce that had the same flavor profile but without all the work. Give my version a try, and remember while I topped mine with strawberries, any fresh fruit would be delicious. Also try the sauce on waffles or french toast.
Strawberry Cheesecake Pancakes
4 oz cream cheese softened
3 Tbsp powder sugar
1/2 tsp vanilla
2 to 3 Tbsp milk
In a bowl whisk the cream cheese, sugar, and vanilla until smooth. Slowly add the milk one tablespoon at a time until you get a pourable sauce consistency. Pour over your favorite pancake recipe (or the frozen kind, I won't tell) topped with fresh fruit and whipped cream.
tip: I made the sauce the night before, stored it in the refrigerator, and pulled out to sit at room temperature for about 15 minutes before serving!