All around my house I see tangible evidence that it’s officially summer time. Swimming suits hanging in the bathroom, flip flops crowding the back door. A freezer loaded with Popsicles, flower pots bursting with jam colored blossoms, and a backyard littered with soccer balls and scooters. Last night I sat with my kids making a list of all the fun things we hope to do this summer, but after they were tucked into bed I sat down to make another list. What to feed our guests who are coming to visit?
There is something incredibly intimate about having guests stay in your home. When I open my front door I’m inviting others into the interior of my life, inviting them to watch how I am with my children, peek in my fridge, and find out where we set our thermostat. So, I figure if they’re going to sleep in our beds, eat our food and be part of our family for a few days, I might as well try and make the experience a good one! And over the years I’ve learned that much of the comfort and goodness I can offer my guests happens at my kitchen table.
One of the challenges of cooking for house guests is that as hostess I’m usually over scheduled and under slept. I’m planning menus, grocery shopping, making up beds, taking my guests to do fun things, and then staying up way too late talking. So over the years I’ve collected a few tried and true easy, delicious breakfast recipes that will bring everyone to the table in a good mood, and Strawberry Cheesecake Pancakes is my current favorite. A big thanks to my friends David and Steph for introducing them to our family over Memorial Day weekend! Nothing says summertime like fresh strawberries, and I promise if you serve this recipe to your guests the problem won’t be making them feel comfortable at your table, it will be getting them to go home at the end of the week!
Strawberry Cheesecake Pancakes
1 ½ cups strawberries, hulled and sliced
2 Tablespoons seedless strawberry jam
2 Tablespoons warm water
2 cups flour
2 tsp. baking powder
3 Tablespoons sugar
½ tsp. baking soda
2 cups buttermilk
¼ cup vegetable oil
2 cups diced frozen cheese cake
2 cups fresh whipped cream
Mix together strawberries, jam and warm water in a bowl. Set aside. Sift together flour, baking powder, sugar and baking soda in one bowl. In a separate bowl mix eggs, buttermilk and oil. Gradually add the wet ingredients into the dry. Fold in diced cheesecake pieces. Pour ½ cup onto a hot, oiled griddle. Serve with the strawberry sauce and fresh whipped cream.