IHOP NEW YORK CHEESECAKE PANCAKES

More like dessert than breakfast, this delicious IHOP creation is now one of the top picks from the casual chain’s original pancake choices. These pancakes are made by sprinkling little cheesecake bits into IHOP’s original buttermilk pancake batter as it cooks. There’s no need to make a whole cheesecake just to dice it up into tiny bits for pancakes, so I’ve got a shortcut: just chop up a frozen Sara Lee New York Style Cheesecake and toss the pieces in a mixture of graham cracker crumbs and sugar. To make the perfect amount of cheesecake bits you’ll need three slices of the frozen cake if the cake were sliced into eight equal portions, or three-eighths of the cake. And keep the cheesecake frozen when you slice it—it’s much easier to cut and coat that way. Top off your stacks with canned strawberry pie filling and some whipped cream squirted on top and you’ll have a perfect clone that tastes just like the chain’s popular original creation.

½ cup graham cracker crumbs
1 tablespoon granulated sugar
3 slices frozen Sara Lee New York Style Cheesecake (⅜ of the cake), not defrosted

PANCAKE BATTER
6 ounces (1¼ cups) all-purpose flour
3 tablespoons granulated sugar
1½ teaspoons baking soda
½ teaspoon salt
1½ cups buttermilk
1 large egg
2 tablespoons unsalted butter, melted

ON TOP
1 can (21 ounces) strawberry pie filling
Canned whipped cream


Cooking method

1-Combine the graham cracker crumbs with the sugar in a medium bowl. Cut 3 slices from the frozen (not thawed) cheesecake, each one-eighth of the cake. Cut the crust off the bottom of each slice and discard it. Dice the remaining cheesecake portions and toss them in the graham cracker crumbs until coated. Put this bowl in the freezer until you are ready to cook the pancakes.

2-To make the pancake batter, combine the flour with the sugar, baking soda, and salt in a large bowl.

3-Add the buttermilk, egg, and melted butter to the bowl and mix on high speed with an electric mixer for 1 minute or until the batter is smooth. Let the batter sit for 5 minutes before using it.

4-Preheat a large nonstick skillet or griddle over medium heat. Spray with nonstick cooking spray.

5-Pour ⅓-cup portions onto the hot pan or griddle. Immediately drop a small handful of cheesecake bits into each of the pancakes. Cook the pancakes for 1½ to 2 minutes per side or until golden brown.

6-Serve a stack of pancakes with strawberry pie filling spooned over the top and finished off with a pile of whipped cream.

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