Cream cheese-stuffed sweet wheat pancakes with strawberry topping
Indulge in our delicious Cream Cheese-Stuffed Sweet Wheat Pancakes topped with fresh strawberries. This irresistibly fluffy recipe features a creamy filling, whole-grain goodness, and a luscious strawberry topping, perfect for a delightful breakfast or brunch treat. Easy to make and utterly satisfying, it's a dish everyone will love!
- 21 Mar 2024
- Cook time 12 min
- Prep time 20 min
- 12 Servings
- 10 Ingredients
Cream cheese-stuffed sweet wheat pancakes with strawberry topping are a delightful and indulgent breakfast option or dessert that marries the wholesome goodness of whole-grain wheat with the creamy richness of cream cheese and the fruity freshness of strawberries. This recipe is perfect for a special brunch or a treat-yourself weekend breakfast. The combination of flavors and textures makes it a crowd-pleaser for both kids and adults alike.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup of water and 4 eggs. Whisk until well-blended.
- Add 1 tsp of salt and 1 cup of whole-grain wheat flour to the egg mixture. Continue whisking until the batter is smooth.
- Stir in 1 tbsp of olive oil to complete the pancake batter.
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease the skillet if necessary.
- Pour a small amount of batter onto the skillet (about 1/4 cup per pancake).
- Cook each pancake for about 2-3 minutes on one side, until bubbles begin to form on the surface. Flip and cook for an additional 2 minutes or until golden brown.
- Once cooked, place the pancakes on a plate and cover to keep warm. Repeat until all the batter is used.
- In a mixing bowl, beat 1 package of cream cheese until smooth.
- Add 1 cup of powdered sugar and 1/2 tsp of vanilla extract to the cream cheese. Beat until thoroughly combined.
- In a separate bowl, beat 1 cup of heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Wash and hull 4 cups of strawberries.
- Cut the strawberries into halves or quarters, depending on their size.
- Take one pancake and spread a generous spoonful of the cream cheese filling in the center.
- Fold the pancake over the filling or roll it up.
- Place the filled pancakes on a serving plate.
- Spoon the fresh strawberries on top of the pancakes.
- Optionally, you can drizzle some additional homemade syrup or sprinkle powdered sugar over the top for added sweetness.
Tips:
- Make sure to sift the whole-grain wheat flour to remove any lumps and ensure a smooth batter.
- Allow the eggs to reach room temperature before use for a better consistency in the batter.
- When whipping the cream cheese mixture, ensure it’s completely smooth before folding in the whipped cream to avoid lumps.
- Be careful not to over-heat the pancake batter as whole-grain flour can have a denser texture compared to all-purpose flour.
- Use fresh strawberries for the topping for the best flavor, and consider macerating them with a bit of sugar to bring out the juices.
- If you find the batter too thick, you can adjust the consistency by adding a bit more water or milk.
- Cook the pancakes on medium heat to avoid burning them while ensuring they are cooked through.
This recipe for cream cheese-stuffed sweet wheat pancakes with strawberry topping is a delightful dish that brings together a unique blend of textures and flavors. It's an ideal choice for a luxurious breakfast or a sweet treat. By following these tips, you can create a perfect stack of pancakes that are both nutritious and delicious, leaving everyone at the table satisfied and craving more.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.06g | 5% |
| Sugar 13g | 13% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.82g | 16% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 70mg | 13% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.80mg | 5% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.57mg | 4% |
| Vitamin K 1.94ug | 2% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.90mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 170mg | 5% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 290mg | 20% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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