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Model 1892
rECIPES For
BrEAKFAST
STRAWBERRIES AND CREAM PANCAKES
Recipe by Danielle Zechmann
S T E P 0 1
In a mixing bowl, combine all dry ingredients.
S T E P 0 2
In a separate bowl, mix egg yolk, milk, ricotta, butter, vanilla.
Slowly, add dry ingredients and mix on low until combined.
S T E P 0 3
Whisk egg white until stiff peaks form, and gently fold into
pancake mix. Then gently fold in strawberry bits.
S T E P 0 4
Set to the side while you prepare your filling and syrup.
Cream Cheese Filling
• 12 oz cream cheese,
room temperature
• 1/4 cup sugar
• 1 cup whipping cream
• 2 tbs lemon juice
S T E P 0 5
In a stand up mixer, whisk together cream cheese, sugar, and
lemon juice. Turn to low speed and add in whipped cream. Place in refriger-
ator until your syrup is done.
S T E P 0 6
In a sauce pan add chopped strawberries, sugar, lemon juice and
simmer until juices have slightly thickened. About 20-25 mins.
S T E P 0 7
Preheat Griddle to medium. Melt a tablespoon of butter on
griddle. Pour 1/4 cup of pancake mix onto griddle and let cook until bubbles
start to form and edges are slightly browned. About 3-4 minutes. Flip and
cook another 3 minutes.
S T E P 0 8
Once all of your pancakes are cooked, grab a plate and start
layering your pancakes. Begin with a pancake, then spread some of the
cream cheese filling, and top with some of the strawberry chunks. Repeat
steps until you have a nice stack. Top with remaining strawberry syrup and a
dollop of whipped cream.
Strawberry Syrup
• 1 pint of strawberries cut
into to chunks
• 1/4 cup sugar
• 2 tbs lemon Juice
recipes
| Owner's Manual
Serves 6 |
45 min.
Pancake Ingredients
• 2/3 cup all purpose flour
• 2 tsp baking powder
• 1 tbsp sugar
• a pinch of salt
• 2 tsp lemon zest
• 5 strawberries chopped into bits
• 1 egg, separated
• 1/2 cup milk
• 1/3 cup ricotta cheese
• 2 tbsp melted butter
• 1tsp pure vanilla extract
• Whipped cream (for finishing)
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