?This recipe from The Kitchn is for a delicious breakfast treat - pancakes made with a cheesecake batter and served with a berry-lemon syrup. The pancakes are light and fluffy, with a hint of sweetness from the cheesecake batter. The syrup is made with fresh berries and lemon juice, and is the perfect finishing touch to these pancakes.
PANCAKES:
Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by 1/4 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, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetoro
Ingredients
Directions
PANCAKES:
Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by 1/4 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, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetoro
