New York Cheesecake soufflé pancake

Indulge in the heavenly delight of New York Cheesecake Soufflé Pancakes. These fluffy and airy pancakes are infused with the creamy richness of New York-style cheesecake, creating a decadent breakfast or brunch treat. With their tall and fluffy texture, these pancakes are sure to impress your taste buds and satisfy your cravings.

Preparation Time: 15 minutes Cooking Time: 10-15 minutes Total Time: Approximately 25-30 minutes

Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 large eggs, separated
  • Pinch of salt
  • Butter or cooking spray, for greasing
  • Maple syrup, fresh berries, or powdered sugar, for serving (optional)

Preparation:

  1. In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
  2. In a separate bowl, sift together the flour and baking powder.
  3. Add the egg yolks to the cream cheese mixture and mix well to combine.
  4. Gradually add the flour mixture to the cream cheese mixture, stirring until just incorporated. Do not overmix.
  5. In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  6. Gently fold the beaten egg whites into the cream cheese batter until well combined, taking care not to deflate the mixture.
  7. Heat a non-stick skillet or griddle over medium-low heat. Grease the surface with butter or cooking spray.
  8. Spoon about 1/4 cup of the pancake batter onto the skillet, forming a round shape. Repeat to make additional pancakes, leaving enough space between each pancake.
  9. Cook the pancakes for 2-3 minutes, or until the bottoms are golden brown and the tops start to form bubbles.
  10. Carefully flip the pancakes and cook for an additional 2-3 minutes, until cooked through and fluffy.
  11. Transfer the cooked pancakes to a plate and cover them to keep warm. Repeat the cooking process with the remaining batter.
  12. Serve the New York Cheesecake Soufflé Pancakes warm, topped with maple syrup, fresh berries, or a dusting of powdered sugar if desired.