There is a magical little breakfast place in town called Cici's where the pancakes are light as air and dressed with the most scrumptious, fantastical toppings ever imagined. Their menu actually features three whole pages dedicated to the art of the pancake, and each plate is the perfect realization of what a stack of pancakes could aspire to be.
Sean included Cici's in a show he did a few years ago and the kids and I were lucky to be included. We got to eat pina colada pancakes studded with toasted coconut and topped with caramelized pineapple and coconut cream; we sampled etherial chocolate pancake soufflés that melted in our mouths; we tried verdant green matcha chai pancakes bursting with warm spices and sweet, grassy flavor; but the one pancake we tried and couldn't stop trying was the blueberry cheesecake pancake. Fruity, tangy, creamy, fluffy and sweet, there might not be a more perfect bite of breakfast anywhere.
The show happened to be on this morning in reruns (thank you Food Network) and we caught the kids doing their best impression of food critics. I'm always gobsmacked when we catch an old show with the kids in it and see how much they've grown in such a short time. Sunrise, sunset. Sean and I looked at each other and shared the same thought out loud - "we need pancakes this morning." So while the kids toiled away with their online science class, I whipped up my best approximation of Cici's pancakes. I didn't have any blueberries, but my strawberries were holding up so I improvised.
Strawberry Cheesecake Pancakes
My goodness were these delicious. I'm calling this a "without a recipe" preparation because I just threw things together like a mad scientist and hoped for the best. My bold "caution to the wind" approach was rewarded with these beauties. It honestly felt like we went out for breakfast, and we really needed that today. I hope you'll give the fancy pancakes a try one day when you need a pick me up. And they're meat free for Friday.
The view from above
Cheesecake Topped Pancakes
For the pancakes: Prepare your typical pancake mix recipe, but add a tsp of vanilla extract and an extra egg to help them puff up. Cook the pancakes and keep them warm while you prepare your topping.
For the fruit: You can use any ripe fresh fruit you have, but berries, peaches and pineapple are probably the best bets. Cut the fruit into bite size pieces (in the case of small berries like blueberries and raspberries, keep them whole). Sprinkle with sugar and set aside to macerate.
For the cheesecake cream: Add a couple heaping tablespoons of whipped cream cheese to the bowl of your electric mixer (if you only have regular cream cheese, soften it in the microwave first so it will blend well - remove from the foil packaging and heat in 10 second increments until it is soft but not melted). Add in about 1/4 - 1/3 cup heavy whipping cream, 2 tsps of sugar and 1 tsp vanilla extract. Whip the whole thing up on high until it is light and fluffy, like a thick whipped cream consistency.
For the graham cracker crumbles: Melt a little butter and add some smashed up graham crackers. If you have toasted almonds, they most certainly would be welcome at this party. Mix to combine.
To assemble: Stack a few pancakes, top with some cheesecake cream, then strawberries, then more cream, then the graham cracker crumbles.
That's it! Easy as pie. Or in this case, easy as Strawberry Cheesecake Pancakes.
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