Cream cheese 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!
Cook time 12 min
Prep time 20 min
Ingredients:
1 cup water4 eggs
1 tsp salt
1 cup whole-grain wheat flour
1 tbsp olive oil
1 package cream cheese
1 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy whipping cream
4 cups strawberries
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.
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 per serving
12 ServingsCalories 190kcal
Protein 6g
Carbohydrates 22g
Fiber 2.06g
Sugar 13g
Fat 10g
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