PREP TIME:0 hours 15 mins
COOK TIME:0 hours 35 mins
TOTAL TIME:0 hours 50 mins
3/4 c. low-sugar strawberry preserves
8 oz. strawberries, hulled and halved
2 c. all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
2 1/2 c. lowfat buttermilk
2 large eggs1 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. finely grated lemon zest
6 oz. cream cheese, softened
3 tbsp. butter
Confectioners’ sugar for garnish
- In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk flour, baking powder and salt.
- In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. With hands, add cream cheese in chunks. Beat until cream cheese is well distributed but still slightly lumpy. Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined (small lumps are OK).
- In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.