CopyCat IHop Cheesecake Pancakes – CopyCat Restaurant Recipes

Ingredients

1 ½ cups hulled and sliced strawberries
2 tablespoons strawberry jam seedless
1 ¼ cups all-purpose flour all-purpose
1 ¼ cups buttermilk
1 egg large
¼ cup vegetable oil
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Salt to taste
2 cups frozen cheesecake chopped
Cooking spray
Whipped cream topping

Directions

In a bowl; mix the strawberries, jam and 2 tablespoons warm water. Once mixed,set aside.

Preheat the oven to 200 degrees Fahrenheit.

Using a blender, pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt until smooth. Transfer to a bowl. Gently stir in the cheesecake pieces, keeping them whole.

Use the cooking spray to coat a large nonstick skillet or griddle. Heat it up over medium heat.

Pour about ¼ cup batter into the skillet for each pancake, working in batches.

Cook about 4 minutes or until bubbly on top, then flip and cook about 2 more minutes or until the other side is golden brown.

Transfer the finished pancakes to a baking sheet and keep warm in the pre-heated oven.

Serve the pancakes topped with the strawberry sauce and top with whipped cream.

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