It’s hibernatin’ time!

Ah, January.  Here in Chicago, January means cold. And snow, lots of snow. And, well, that’s about it.

What do to with all of your free time indoors? Bake, of course! Many home cooks eschew baking in the summer for obvious reasons. Isn’t this the perfect time to warm up your kitchen and spend a few hours stirring, mixing, and baking the day away?

Not really.

Who has the time?  Better to create something quick and easy that will still fill your kitchen with delicious smells. It’ll warm your heart and your tummy.

Easy Cheesecake Pancakes
Makes about 6 large pancakes

1 cup Eli’s Cheesecake cubes (see below)
3 cups prepared pancake batter
Maple syrup, whipped cream, butter, or  other favorite pancake toppings

For cheesecake cubes: cut two slices (from a 9″ cake) of Eli’s Original Plain Cheesecake into bite-sized cubes – about 3/4 inch square or a bit smaller if you can manage. Cheesecake is easier to cut if it’s very cold or half-frozen. Lay in a single layer on a small cookie sheet or plate and freeze until solid.

Gently fold frozen cheesecake cubes into prepared pancake batter; prepare as usual (pour batter onto greased, hot griddle or frying pan, flip when bubbles start to form around the edges, and cook until nice and brown). Serve warm with your favorite topping. What could be easier?

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