11/4 cups all-purpose flour
11/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
2 cups chopped frozen cheesecake
1-8oz pkg of cream cheese, softened
1/4 butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla
1 can of cherry pie filling, warmed
* To bring down the sweetness level you can omit the cream cheese topping and just use the cherries alone.
Preheat the oven to 200 degrees F.
In a mixing bowl, combine cream cheese, butter, powdered sugar and vanilla. Whip until smooth. Refrigerate until all of pancakes are cooked.
Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.
Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the cheesecake filling and warm cherries topping. Enjoy!
Recipe adapted from: www.foodnetwork.com