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Ingredients for Lemon Cream Cheese Pancakes with Blueberries:
- Take 1 1/2 cup for flour
- Prepare 1 tablespoon - sugar
- You need 1 tablespoon of baking powder
- Give 1/2 teaspoon for baking soda
- Need 1 pinch salt
- Get 2 eggs large , separated
- Prepare 1 cup of buttermilk
- Require 6 ounces of cream cheese , cut up
- Take 3 teaspoons butter melted
- Make ready 1 teaspoon vanilla
- Require 2 tablespoons of lemon juice
- Need one for lemon zest of large
- Need 1 1/2 cup blueberries fresh or frozen
Lemon Cream Cheese Pancakes with Blueberries instructions:
- In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt.
- In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.
- Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
- Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan.
- Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes.
- Serve with honey, maple syrup, or jam.
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