INGREDIENTS FOR THE STRAWBERRY SYRUP:
1 pint strawberries, hulled and halved
1/4 c. granulated sugar
Juice of ½ lemon
2 tsp. cornstarch
FOR THE PANCAKES:
1 1/2 c. all-purpose flour
3 tsp. baking powder
2 tbsp. light brown sugar
3/4 c. whole milk
4 oz. cream cheese, softened
2 large eggs
1 tsp. pure vanilla extract
1 c. chopped strawberries
Butter, for cooking
DIRECTIONS:
- In a medium saucepan, add strawberries, sugar, lemon juice, and 1/4 cup of water. Bring to a boil and crush strawberries with a wooden spoon. Reduce heat and let simmer, 10 minutes. In a small bowl, mix cornstarch with 2 teaspoons water, then add to saucepan and continue to cook until thickened, 3 minutes. Let cool while making pancakes.
- In a medium bowl, combine flour, baking powder, and brown sugar. In another medium bowl, whisk together milk, cream cheese, eggs, and vanilla. Add dry ingredients and stir until just combined, then fold in chopped strawberries.
- In a medium skillet over medium heat, melt butter. Add about ⅓ cup of batter and cook until golden, 3 to 4 minutes per side. Repeat with remaining batter. Serve warm with strawberry syrup.
