SWIRLED RASPBERRY CHEESECAKE CHOCOLATE CHIP PANCAKES (RECIPE AND PHOTO SHOOT)

Hey Steemians!! It's Sunday! The weekend already, how is it possible? So today, I have for you a new way to make pancakes. You should try this right now, go ahead, make it happen.

All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G, ALL CONTENT IS MINE AND ORIGINAL!

So, the other day I posted a FRENCH TOAST recipe and a little debate started over FRENCH TOAST, PANCAKES or WAFFLES....

GIF IMAGE SOURCE

So, tell me, which is it for you?

In my house, everybody will eat either one, but there is without a doubt a split of opinions on which one is better. The boys tend to lobby for the waffles and the girls for the pancakes. For me, I can't decide. I love them all.

Talking about pancakes reminds me,... A few months ago, I was contracted to do an food photo shoot for Spoonful Magazine. I posted a couple of photos in my Introductory Post. It was a ton of fun.

Getting the swirl to work on these pancakes, I have to tell you, took some effort, but I finally did it. Don't get hung up on the swirl if you try to make these, really they taste the same without it. I just had an idea in my head that I was going to make swirl happen, and I knew it would make awesome food photos.

Oh, and one other thing... THE CHOCOLATE CHIPS are in there, I just didn't get any good photos so you'll just have to imagine it in your mind. Go ahead, imagine.

RECIPE

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 12 - 14 pancakes

Ingredients

Pancake Batter:

1/4 cup sugar
1 egg
2/3 cup whole milk
3/4 cup greek yogurt or sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 2/3 cup all purpose flour

Cheesecake Swirl:

3 tablespoons cream cheese, softened
3 tablespoons full-fat greek yogurt
1 teaspoon vanilla extract
3 1/2 tablespoons sugar
1 teaspoon lemon juice
3 tablespoons flour

Raspberry Swirl:

1/4 + 2 tablespoons (6 tablespoons) raspberry jelly
1/4 cup flour

Optional Toppings:

whipped cream
powdered sugar
fresh raspberries
additional raspberry jelly
chocolate chips

Instructions

Whisk eggs and sugar in a large mixing bowl. Add milk, yogurt, vanilla, and melted butter and stir until combined. Add soda, baking powder, salt and flour and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
To make the swirl mixtures: Whisk the softened cream cheese in a medium bowl until completely lump free. Stir in the yogurt, vanilla, sugar, and lemon juice until combined, then whisk in flour until smooth. For the raspberry swirl, whisk the jelly and flour together until smooth in another small mixing bowl.
Fit two small tipped piping bags or small plastic baggies into clean glasses to hold them up and pour the raspberry mixture into one and the cheesecake mixture into the other and twist the back so that they are ready for piping. Set aside until ready to swirl onto the pancakes.
Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes. Do just a few at a time and as soon as you pour the batter work as quickly as you can to swirl, first the cheesecake and then the raspberry, mixtures over each pancake while it's cooking. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done. (Tip: to get the best swirls you'll want to cook the pancake as much as possible on the opposite side before flipping so that you don't need to cook the swirl side very long. This keeps it from getting browned over on the griddle.)
Serve pancakes hot with desired toppings

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