Learn how to make Strawberry Cheesecake Pancakes
Learn how to make Strawberry Cheesecake Pancakes that look good enough to stop traffic! This indulgent weekend breakfast brings together fluffy pancakes, cheesecake batter, and a luscious strawberry sauce to create a showstopping brunch.
I know, I know, cream cheese pancakes with a strawberry syrup may not be your first thought when you think of delicious fluffy pancakes...but trust me on this one.
FULL RECIPE HERE:
0:00 - Preparing the pancake batter
0:42 - Preparing the strawberry sauce
0:55 - Preparing the cheesecake filling
1:06 - Cooking the pancakes
1:16 - Assembling strawberry cheesecake pancakes
--------------------------------------------------------------------------------------------------------
Visit me!
Become a Patron:
Let's Connect on Instagram:
Let's be Facebook friends:
Talk to Me on Twitter:
Easy, FLUFFY Strawberry Pancakes Recipe! With Strawberry Syrup!
FULL RECIPE HERE:
Weekend breakfasts are for lounging in and enjoying good food! My easy and fluffy Strawberry Pancakes recipe are sure to make everyone's morning. They're easy to make, loaded with fresh strawberries and served with a two-ingredient strawberry sauce, whipped cream and maple syrup. YUM!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
How to Make Buttermilk Pancakes with Strawberry Rhubarb Sauce
In this episode of Cooking Outside the Box, Cynthia Lair shows us how to make buttermilk pancakes with strawberry rhubarb sauce.
Transcript:
The star of this show is rhubarb. The harbinger of spring are these stalks
of rhubarb. We don't need a lot of stalks, but in the springtime we've got
rhubarb and asparagus, and we've got little baby leaves. All of these
plants are cleansing, and they're therapeutic for the circulatory system.
They're kind of waking us up from the long winter. This one has kind of a
sour taste to it, and so we're going to combine it with strawberries and
make a strawberry-rhubarb sauce to go over, yay, buttermilk pancakes.
Let me tell you the story of how we were first discovered. Yes, yes,
please. OK. It was long ago in ancient Russia, and we were growing wild
along the River Volga. The name of the river was raw in some ancient,
symbolic language. Oh, yippee, yippee, yippee. Then, the Greeks added on
the word, barbarum, which meant foreign or primitive. We became known as
raw barbarum, or rhubarb. Yay!
Our strawberry-rhubarb sauce has about three-fourths of a cup of diced
rhubarb, orange juice, honey and strawberries. Very simple. That's it. The
first thing, I'm going to finish chopping up a little bit more of this. The
rhubarb, honey, orange juice goes together and it cooks for about ten
minutes. It simmers with the lid on. While that rhubarb is simmering, you
don't put the strawberries in yet, they go in later. While that rhubarb is
simmering, we're going to make our pancake mix which is real simple.
The dry ingredients are whole wheat pastry flour, half a cup of another
kind of flour, I like kamut flour, you could use spelt or whatever, a
little bit of brown sugar, baking soda, salt. The wet ingredients are
buttermilk, water, egg yolk, and egg white that's whipped. So simple. You
need a cup and a half of flour. Here's a cup of whole wheat pastry flour
and a half a cup of kamut flour and a little sweetener in there. This is
Sucanat; you could use brown sugar. Baking soda, bloop, and some salt. A
cup of buttermilk. You could also use a little combo of yogurt and water if
you don't want to use buttermilk. Half a cup of water and one egg yolk.
Whee.
Now, we're going to add the strawberries and simmer it with the lid off for
about ten minutes, 15. Let's put the beaten egg white in the batter. That's
what lightens it up and makes those pancakes fluffy. Just fold it in, about
a quarter cup of batter per pancake.
Now, we're going to blend up the strawberry-rhubarb so it's a sauce. You
could leave it chunky. Buttermilk pancakes with strawberry-rhubarb sauce.
Isn't that a fun way to use rhubarb?