Quick Strawberry Cheesecake Pancakes

Quick Strawberry Preserve Syrup 

• ¾ cup strawberry preserves
• 8 ounces fresh strawberries, hulled and halved.

Cream Cheese Mix 

• 4 ounces cream cheese, whipped 
• 3 tablespoons granulated sugar
• 1/4 teaspoon maple extract

Pancakes 

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• ½ teaspoon salt
• ¼ cup granulated sugar
• 1¼ cups buttermilk
• 1 large egg, room temp
• 3 tablespoons butter, room temp 

1. In a small saucepan over medium heat, add strawberry preserves. Heat to a low simmer for a few minutes then remove from heat and set aside while you prepare the cream cheese mix and pancakes.
2. In a bowl, combine all ingredients until well mixed and pour everything into a pastry bag/ziplock and set it aside. (You will cut a hole at the tip of one side to express the cream cheese)
3. Next, make the 'Complete' pancake batter. I use Krusteaz Light & Fluffy Buttermilk complete pancake mix, it can be found at Walmart (Follow directions on package for 6-7 pancakes).
4. Heat griddle to 375, pour pancake batter creating a around a 4 inch circle. Once batter begins to create bubbles,  start pouring in the cream cheese filling in a swirl motion.
5. Cook 2-3 mins then flip, and cook an additional 2-3 mins. You may need to adjust the heat based on how quick the pancake cooks. Top with strawberry preserve and Maple syrup. 
6. Optional Toppings: Crushed graham crackers, strawberry preserve, and confectioners’ sugar, for garnish.