Cheesecake Pecan Pancakes Recipe
Enjoy eating pancakes for breakfast or brunch? Heck, I know of a lot of seniors who will eat pancakes for dinner too. If you’re a pancake lover you’ll appreciate today’s guest post recipe that is courtesy of The Cheesecake Bible, Second Edition by George Geary 2018 © www.robertrose.ca. Reprinted with publisher permission. Available where books are sold. Photo by George Geary. This recipe serves 8.
Cheesecake Pecan Pancakes Recipe
Try these flavorful pancakes filled with cheesecake. They will be a hit at any brunch or morning event.
• 10-inch (25 cm) nonstick skillet
Batter
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup pecans, toasted and finely chopped
2 tbsp baking powder
1 tsp salt
2 cups milk
2 large eggs, at room temperature
1/4 cup canola oil
Filling
8 oz. cream cheese, softened
1/3 cup confectioners’ (icing) sugar
1 tsp vanilla extract
1. Batter: In a large bowl, whisk together flour, sugar, pecans, baking powder and salt.
2. In a medium bowl, whisk together milk, eggs and oil. Add to flour mixture and whisk just until blended. Do not overmix.
3. Heat skillet over medium heat. Pour about 1?4 cup batter per pancake into center of skillet; cook until bubbles
start to form on top of pancake and the bottom is golden brown, about 2 to 3 minutes. Flip over and cook for about
2 minutes to brown the other side. Remove from heat and keep warm. Repeat with remaining batter, adjusting the
heat between batches as necessary.
4. Filling: In a small bowl, mash together cream cheese, confectioners’ sugar and vanilla.
5. Spread about 2 tbsp (30 mL) filling over one pancake. Place another pancake on top. Repeat with remaining filling and pancakes. Serve.
Tip: Make sure you do not overmix the batter, or your pancakes will be flat and heavy.
Variation: You can use any type of nuts you prefer, such as walnuts, pistachios or macadamia nuts.
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