Cream Cheese Pancakes
1/2 cup buttermilk
Combine flour and sugar in a large bowl; make a well in center of mixture.
Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened. Using the tip from art of pancakes, we let our batter rest for 15-20 minutes before cooking.
Pour 1/4 cup batter for each pancake onto a hot, lightly greased non-stick pan (medium sized for me). Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side.
Serve pancakes with what you like: maple syrup, peanut butter and maybe even crisp sausages and bacon. I served mine with blueberries (those from jars). Oh yeah, don't forget to sprinkle some icing sugar on your pancakes too!
NOTE: 1/4 cup egg substitute, skim milk, and light cream cheese may be used. Pancake batter will be thinner and will cook faster - also less fat.
This should make 10-12 four inch pancakes.