Cheesecake Pancakes

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.

Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Variation: Use your favorite fruit or offer a variety.

Nutrition Information: 1 Serving (1 Serving) Calories 580 (Calories from Fat 230), Total Fat 26g (Saturated Fat 12g, Trans Fat 2 1/2g), Cholesterol 140mg; Sodium 830mg; Total Carbohydrate 75g (Dietary Fiber 2g, Sugars 39g), Protein 11g Exchanges: 2 1/2 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 4 Fat Carbohydrate Choices: 5 *Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Bisquick/© 2011 General Mills.