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Categories:Viewed: 41 - Published at: a year ago
Ingredients
- 24.2 ounces cheesecake mix (this is one whole container of the ready to eat cheesecake filling)
- 1 whole pancake mix any box mix will work
- 3 tablespoon butter melted
- 2 cups water this can vary depending on mix use to make as thick or thin of a batter as you like
Method
- I use an electric griddle for this.
- Mix the ready to eat cheesecake filling in a large bowl with 1 cup of water to thin
- add pancake mix and stir
- add additional water to thin out to your desired consistency
- to save dishes I use the same metal measuring cup and add butter to it.
- I set it on the griddle like a mini saucepan to melt the butter and add to the mix
- do not over mix or pancakes will create too much gluten and be chewy
- I use a large serving spoon and spoon into 3 inch pancakes as they are easier to flip and more can go on my griddle
- Cook for 2 minutes
- add any fix ins you like such as nuts or chocolate chips then flip as they start to sink in.
- Once flipped only leave on this side a few minutes so that the fix ins dont burn.
- Flip back over and finish cooking until fluffy and firm
- enjoy and freeze the extras to reheat later!
- Serve with fresh berries, berry sauce, or maple syrup as your choice.
