Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Complete Buttermilk pancake and waffle mix |
| 1¼ cup | Water |
| 1 cup | Syrup |
| 1 cup | Rasberries, blueberries, slice strawberries or |
| 1 cup | Small curd cottage chees |
| 1 tablespoon | Sugar |
| 1 teaspoon | Vanilla extract combination |
| ½ teaspoon | Shredded lemon peel (opt |
CHEESCAKE PANCAKES
BERRY-LEMON SYRUP
PANCAKES:
Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by ¼ cupfuls ont hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP: Combine syrup ingredients in small suacepan; heat through, stirring occasionaly. Per serving (using fresh rasberries): 214 calories, 0.3 g. protein, ⅕ g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol.
(From 1/27/93 Peoria Journal Star) posted by Bud Cloyd