Decadent, yes... you could share.. or not, no judgement! Indulge when strawberry season is in full swing and this sweet dish will make you the favourite grownup in your household.
Prep time: 5 minutes
Cheesecake spread prep time: 2 minutes
½ cup cream cheese- soft
¼ cup sour cream
¼ cup powdered sugar
Zest of ½ a lemon
½ tsp vanilla extract
2 cups of fresh strawberries, cleaned, hulled and halved
1/4 cup white sugar
2 cups All purpose flour
3 Tbsp sugar
3 ½ tsp baking powder
½ tsp salt
2 ½ cups (625ml) buttermilk
6 Tbs butter-melted
2 eggs lightly beaten
2 tsp vanilla extract (optional)
1 Tbsp canola oil
- Prepare the cheesecake spread. In a mixing bowl or stand mixer combine all ingredients, mix until everything is incorporated well.
- Place in the fridge until ready to use. It will keep for up to 1 week
- Place strawberries in a bowl. Coat in sugar and toss lightly. Set aside to macerate.
- Heat a griddle to 375 degrees F.
- In a large mixing bowl combine the flour, sugar, baking powder and salt, mix well
- In another mixing bowl combine the buttermilk, melted butter and lightly beaten egg. Mix well
- Add the wet ingredients into the dry stirring slowly making sure not to over mix the batter. The batter should have small lumps of flour in it.
- Brush the griddle with canola oil, wipe off the excess with a paper towel.
- Using a ladle (about 4 oz) pour the batter onto the griddle, leaving about 2 inches of space between each one.
- Cook until small bubbles appear all over each pancake and the sides have become dry, about 2 minutes. Flip and cook for another 1 minute or until the bottom is nicely browned.
- Repeat with the remaining batter. Keep the finished the pancakes hot in the oven at 150 degrees F until all are made.
Serve with macerated strawberries and cream cheese topping
chef spencer in action!