Arlington Super Special Recipe

Make the cheesecake filling

In a medium bowl, beat 8 oz softened cream cheese until smooth using a whisk or hand mixer. Add 1/4 cup granulated sugar and beat until combined and slightly fluffy. Add 1 large egg, 1/2 tsp vanilla extract and 1/2 tsp lemon zest (if using). Beat until just combined and smooth. Transfer the filling to a small piping bag or a zip-top bag with a corner snipped. Chill in the refrigerator while you prepare the batter so it firms slightly (about 10–15 minutes).

Prepare batter

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tbs granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. In a separate bowl whisk 1.25 cups buttermilk, 1 large egg, 1/2 tsp vanilla and 2 tbs melted butter. Pour wet into dry and stir until just combined; small lumps are fine. Let batter rest 5 minutes.

Cook pancakes and fill

Heat a nonstick griddle or skillet over medium heat and brush with a little melted butter or 1 tsp neutral oil. For each stuffed pancake, pour about 1/4 cup batter onto the griddle to form a 3–4 inch round. Immediately pipe about 1 to 1.5 tbs cheesecake filling into the center of the pancake round, leaving a small border of batter around the edge. Quickly pour another 1/4 cup batter over the top to seal the filling. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Carefully flip and cook 1–2 minutes more, until golden and cooked through. Transfer to a warm oven (200°F / 95°C) to keep warm. Repeat with remaining batter and filling.

Prepare french toast custard

Whisk together 3 eggs, 1 cup whole milk, 1 tsp vanilla extract and 1/2 tsp ground cinnamon in a shallow dish large enough to hold bread slices.

Assemble stuffed french toast

Spread approximately 2–3 tbs of the cheesecake filling on one slice of brioche/challah. Top with a second slice to make a sandwich. Repeat to assemble remaining sandwiches. Dip each sandwich briefly (10–15 seconds per side) into the custard mixture, allowing bread to absorb but not become soggy.

Cook stuffed french toast

Heat a skillet over medium heat and add 1 tbs butter. Cook the stuffed french toast sandwiches 3–4 minutes per side, pressing gently with a spatula, until golden brown and heated through and the cheesecake filling is warm. Transfer to a warm oven to keep warm.

Prepare fruit and whipped cream

While pancakes or french toast cook, halve/hull strawberries (about 1 cup), rinse blueberries (1/2 cup), and slice 1 banana. If making homemade whipped cream, whip 1/2 cup heavy cream with 1 tbs powdered sugar and 1/4 tsp vanilla until soft peaks form.

Plate the Arlington Super Special

Place 2–3 stuffed pancakes or 1–2 stuffed french toast sandwiches on each plate (serving size below). Top generously with halved strawberries, blueberries and banana slices. Dollop or pipe whipped cream on top and, if desired, dust lightly with 1 tsp powdered sugar. Serve immediately with maple syrup on the side.

Serve hot. Leftover cheesecake filling can be stored in an airtight container in the refrigerator for up to 3 days. Pancakes and french toast are best eaten the day of; reheat gently in a low oven (300°F / 150°C) for 8–10 minutes.