Directions

Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.

Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

Ingredients

• 1 1/2 cups strawberries, hulled and sliced
• 2 tablespoons seedless strawberry jam
• 11/4 cups all-purpose flour
• 11/4 cups buttermilk
• 1 large egg
• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 2 cups chopped frozen cheesecake
• Cooking spray
• Butter, confectioners' sugar or whipped cream, for topping (optional)