Breakfast for St. Valentine’s Day
Just look at these pancakes and tell us they’re not the most romantic breakfast you’ve ever seen.
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 eggs
1 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. finely grated lemon zest
6 oz. cream cheese, softened
How to prepare
- 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.