1 1/2 cups hulled and sliced strawberries
2 tablespoons strawberry jam, seedless
1 1/4 cups flour, all-purpose
1 1/4 cups buttermilk
1 egg, large
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Salt to taste
2 cups frozen cheesecake, chopped
Whipped cream topping
In a bowl; mix the strawberries, jam and 2 tablespoons warm water. Once mixed,set aside.
Preheat the oven to 200 degrees Fahrenheit.
Using a blender, pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt until smooth. Transfer to a bowl. Gently stir in the cheesecake pieces, keeping them whole.
Use the cooking spray to coat a large nonstick skillet or griddle. Heat it up over medium heat.
Pour about 1/4 cup batter into the skillet for each pancake, working in batches.
Cook about 4 minutes or until bubbly on top, then flip and cook about 2 more minutes or until the other side is golden brown.
Transfer the finished pancakes to a baking sheet and keep warm in the pre-heated oven.
Serve the pancakes topped with the strawberry sauce and top with whipped cream.