Cheescake pancakes with berry-lemon syrup
4 servings
Ingredients
| Quantity | 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 |
Directions
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