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Cheescake pancakes with berry-lemon syrup
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| Artist: |
_ |
| Categories: |
Breakfast, Desserts, Fruits, Pancakes & Waffles, Pastry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | CHEESCAKE PANCAKES | | 2
| cup | Complete Buttermilk pancake | | | -and waffle mix | | 1 1/4
| cup | Water | | 1
| cup | Small curd cottage chees | | 1
| tbsp | Sugar | | 1
| tsp | Vanilla extract | | | BERRY-LEMON SYRUP | | 1
| cup | Syrup | | 1
| cup | Rasberries, blueberries | | | -slice strawberries or | | | -combination | | 1/2
| tsp | Shredded lemon peel (opt |
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Procedures:
| 1 | Pancakes: preheat griddle. | | 2 | Combine ingredienst in a medium bowl; stir well until blended. | | 3 | Pour batter by ?cupfuls ont hot, well-greased griddle. | | 4 | Turn pancakes when tops are covered with bubbles and edges look dry. | | 5 | Turn only once. | | 6 | Berry-lemon syrup: combine syrup ingredients in small suacepan; heat through, stirring occasionaly. | | 7 | Per serving (using fresh rasberries): 214 calories, 0.3 g. | | 8 | Protein, 0.2 g. | | 9 | Carbohydrate, 2.3 g. | | 10 | Fiber, 8 mg. | | 11 | Sodium. | | 12 | No cholosetorol. | | 13 | (from ?/93 peoria journal star) |
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