Cheesecake Pancakes - Jess & Diana

Ingredients:
3 c. strawberries, hulled and sliced
4 T. strawberry jam, seedless
2 1/2 c. flour
2 1/2 c. buttermilk
2 eggs
1/2 c. vegetable oil
1/2 c. sugar
2 t. baking powder
2 t. baking soda
2 pinch salt
4 c. frozed cheesecake, chopped
cooking spray
butter, confectioner's sugar, whipped cream, for topping

Directions:
1. Mix the strawberries, jam and 2 tablespoons of warm water in a bowl. Preheat the oven to 200 degrees.
2. Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
3. Coat a large nonstick skillet or griddle with coooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubly 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, confectioner's sugar, or whipped cream, if desired.