Thanis Lim

All Rounder Chef and Food Journalist

Cream Cheese Pancakes

I think I must have posted too many recipes that use cream cheese. This time, it's cream cheese pancakes with blueberries. It is very easy and uses the pancake flour mix I posted earlier. I used to make this a lot back in Australia because cream cheese is really cheap there; only AUD1.40 for 250g of cream cheese.

Cream Cheese Pancakes
2 cups pancake flour mix
2 tablespoons sugar
1 large egg
1 cup milk (add more milk to adjust thickness of batter)
1/2 cup buttermilk
85 grams cream cheese, softened (Basically - let it softened in room temperature - important!)
1 tablespoon butter melted - for frying pancake
1/2 teaspoon vanilla extract

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!


For dieters
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.

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