A Post-Christmas Breakfast Using Your Leftover Cake: Cheesecake Pancakes with Dulce de Leche Sauce

December 26, 2012

Christmas is over, and it’s back to the daily grind for most of us. So let’s start this day on a positive note, and gorge on a stack of these fluffy Cheesecake Pancakes with thick Dulce de Leche Sauce!

Crumbled cheesecake is a lovely addition to pancakes because of the tartness and texture it provides. We recommend that you crumble or dice your cheesecake into uneven portions so that they are easily scattered throughout your pancakes. Plus, won’t it be a pleasant surprise to bite into huge chunks of cheesecake every once in a while?

For this recipe, we used a leftover slice of New York Cheesecake, but you can also use Chicago Style or the Old-Fashioned variety. The plain and simple kinds work best because you don’t want to overwhelm yourself with the richness of the Dulce de Leche. It already contains just the right amount of sweetness to balance the tangy flavor of the cheesecake pancakes.

Preparing Dulce de Leche from scratch is simple, but it costs a good amount of time. It’s the kind of thing you make a day ahead if you plan to have it for breakfast tomorrow morning. Dulce de Leche is also very versatile. Aside from using it as a dessert or pancake topping, drizzle it in your morning cup of coffee to thicken it and give it an extra caramel-like taste. Pour it over some plain toast, your hot chocolate, or your garlic rice (just kidding) and you’re good to go.

Cheesecake Pancakes with Dulce de Leche

Total Time: 150 minutes / Yield: 1-2 servings

Ingredients for the Cheesecake Pancakes

  • 1 200g box instant pancake mix
  • 1 slice plain cheesecake, frozen & chopped into cubes
  • Dulce de leche (recipe below)
  • Fresh strawberries (for garnish)

Ingredients for the Dulce de Leche

  • 1 354 ml can of condensed milk

Procedure for the Dulce de Leche

  1. Punch two holes in the can of condensed milk to prevent it from exploding.
  2. Boil the water and wait for it to simmer (low to medium heat).
  3. Place condensed milk can in hot water for 2 hours.
  4. Cool and open.

Procedure for the Cheesecake Pancakes

  1. Prepare pancake mix as directed in package.
  2. Fold in chopped cheesecake.
  3. Cook pancakes one at a time in a nonstick pan greased with some oil.
  4. Repeat for the rest.
  5. Serve with drizzled dulce de leche.
Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

6 comments in this post SHOW

6 responses to “A Post-Christmas Breakfast Using Your Leftover Cake: Cheesecake Pancakes with Dulce de Leche Sauce”

  1. Eating cheesecake and caramelized milk in one sitting?! Oh the joy it brings :O

  2. These look amazing. Live the presentation!

  3. Janis Robles says:

    Sarap! I just recently posted a pancake recipe but this looks amazing. Ma-try nga! hehe.

  4. Tricia says:

    How much water should we boil? Thanks!

  5. Karen says:

    I’ve always wanted to make dulce de leche in the boil-the-can way, but I worry if it would explode. A good deal of sources online tell me there’s no worry because very little to no water is retained inside the can, but the possibility of explosion makes me wary. Won’t the milk from the can ooze out into the water if you punch holes in it? And can you tell me what brand of condensed milk did you use? Thanks! 🙂

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