These blueberry cheesecake pancakes are “the perfect way to enjoy cheesecake for breakfast,” Nicole Hampton says.
Blueberry Cheesecake Pancakes
Makes 8 to 10 pancakes
FOR THE BLUEBERRY TOPPING:
1 pint fresh blueberries
1/4 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/8 teaspoon salt
2 to 3 tablespoons water
FOR THE CHEESECAKE FILLING:
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 batch basic buttermilk pancakes
Butter for cooking
To make the blueberry topping, in a small saucepan, stir together the blueberries, sugar, lemon juice, cornstarch and salt. Cook the mixture over medium heat, stirring often, until the mixture becomes bubbly and thick, 8 to 10 minutes. Remove the pan from the heat and stir in 2 tablespoons water. If the mixture is too thick to drizzle, add another tablespoon of water. Keep warm.
To make the cheesecake filling, in a bowl, whisk together the cream cheese, sugar and vanilla until smooth. Cover and set aside.
Prepare the pancake batter as directed.
Preheat the oven to its lowest setting (that’s 170 degrees for me), if desired. Heat a large skillet over medium heat, and melt a small pat of butter in the pan. In batches, add about 1/3 cup batter per pancake to the hot pan, spacing them evenly. Cook until golden brown, 1 to 2 minutes on each side. Transfer the cooked pancakes to a plate and keep warm in the oven while you cook the rest of the batter.
To serve, divide the pancakes among serving plates. Layer each pancake with the cheesecake filling and then top the with the warm blueberry topping.
Recipes and photos provided by West Margin Press, excerpted from High-Altitude Breakfast by Nicole Hampton, dougheyed.com.
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