Ingredients
6 ounces cream cheese, softened1 tablespoon sugar1/2 cup crushed strawberriesPANCAKES:2 cups all-purpose flour1/4 cup sugar4 teaspoons baking powder1/2 teaspoon salt2 large eggs, room temperature1-1/2 cups 2% milk1 cup sour cream1/3 cup butter, melted1 cup chopped fresh strawberriesSAUCE:3 cups crushed strawberries1/4 cup seedless strawberry jam1/4 cup water
Preparation
In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)
