Breakfast Cream Cheese Pancakes
Cream Cheese Pancakes recipe
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 5 | teaspoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
butter
melted |
|
| 8 | ounces |
cream cheese
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 25 | ml |
all-purpose flour
|
|
| 7.5 | ml |
sugar
|
|
| 5 | ml |
butter
melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
Directions
Lightly beat eggs in large bowl.
Add softened cream cheese, flour, sugar and butter.
Mix until well combined. (Mix will be slightly chuncky).
Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle.
Cook pancakes until golden, about 3 minutes.
Turn and brown other side about 2 minutes more.
Sprinkle pancakes with confectioners sugar and garnish with lemon wedges.
Serve with fresh berries, warm applesause, or maple syrup.
