Give Mother a stack of pancakes that, thanks to a strawberry sauce and cream cheese batter, tastes more luxuriate in dessert than breakfast.
Commercial – Continue Studying Below
- 3/4 c. low-sugar strawberry preserves
- 8 oz. strawberries, hulled and halved
- 2 c. all-reason flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 1/2 c. lowfat buttermilk
- 2 enormous eggs
- 1 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. finely grated lemon zest
- 6 oz. cream cheese, softened
- 3 tbsp. butter Confectioners’ sugar for garnish
Directions
-
- Step 1In medium bowl,
microwave preserves
on high 1 minute or except
melted. Stir in strawberries; space aside.
In enormous bowl, paddle
flour, baking powder
and salt. - Step 2In a single more enormous bowl,
with mixer on low
wander, beat buttermilk, eggs, granulated
sugar, vanilla and zest
except blended. With
hands, add cream
cheese in chunks. Beat except cream
cheese is properly dispensed nonetheless aloof barely
lumpy. Add buttermilk mixture to bowl
with dry ingredients.
Stir gently except lawful
blended (little
lumps are OK). - Step 3 In 12-toddle nonstick
skillet, soften 1 tablespoon butter on medium. When
pan is sizzling and foam
from butter subsides,
add batter by heaping quarter-cupfuls.
Cook dinner 2 to three minutes or
except bubbles launch
to appear and edges are space. Flip and cook
one more 2 minutes or except
bottom is golden
brown. If desired,
transfer cooked pancakes to baking sheet
in 225°F oven to handle
heat. Cook dinner closing batter in batches,
adding more butter
as needed. Lend a hand
pancakes topped
with strawberry mixture and dusting of
confectioners’ sugar.
- Step 1In medium bowl,
Nutritional information (per serving): 455 cals, 12 g protein, 60 g carbs, 19 g fat (11 g sat), 1 g fiber, 500 mg sodium.
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