Fluffy Cheesecake Pancake

1

Make the strawberry syrup. In a sauce pan, place strawberries, sugar, corn starch and mix well. Add lemon peel and cook over low heat.

2

Stir and crush strawberries with a wooden spatula, and cook until the syrup thickens. Remove the lemon peel and set aside.

3

Make the pancake batter. In a bowl, add cream cheese, egg yolks, milk, vegetable oil, and mix well.

4

Sift flour and baking powder into the cream cheese mixture and mix well.

5

Set the Flat Plate of the Gourmet d’Expert® Electric Skillet and turn the temperature to 320°F to preheat. 

6

Make the meringue. In a separate bowl, beat egg whites until foamy with a whisk. Do not over whisk. Gradually add sugar and lemon juice. Whisk until stiff peaks form.

7

Gently fold in 1/3 of meringue to the cream cheese mixture with a spatula. Add another 1/3 of meringue and fold it in. Finally, add the remaining meringue and fold it in. Be careful not to over mix and flatten the meringue while folding in.

8

Cook the pancakes. When the operation light turns off, use a heat resistant brush and apply vegetable oil (not included in ingredients) to the plate.

Make 3 pancakes at a time. Pour about 1/2 cup batter per pancake onto the skillet using a large spoon or an ice cream scooper. Add an additional 2 tablespoons of batter on top of each pancake to add thickness. 

9

Cover with lid and cook for 3 minutes. Flip pancakes and pour 1 tablespoon of water around the pancakes, cover with lid and cook for 3 minutes or until both sides are browned. Transfer pancakes to a serving plate and keep warm.

10

Repeat steps 8 and 9 to cook the remaining pancakes. Cook pancakes immediately after step 7 for fluffy pancakes.

11

Plate pancakes and dust with optional powdered sugar. Pour strawberry syrup from step 2 and top with optional mint. Serve immediately.