An absolutely moreish recipe for Cream Cheese Pancakes – serve with the toppings of your choice…

2 cups All-purpose flour
2 tablespoons Sugar or any other sweetener
1 tablespoon baking powder
1/4 teaspoon baking soda
1 Pinch Kosher Salt
2 large Eggs separated yolks, and egg whites
1 teaspoon Apple Cider Vinegar
1 1/4 cup buttermilk
170g cream cheese room temperature
2 tablespoons Unsalted butter melted
1 teaspoon Vanilla Extract
Ghee or unsalted butter for the skillet

How to
Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.

In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like to use an electric mixer to make these as smooth as possible

Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.

Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.

Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It’s good to have measuring cup close and use it as a ladle.

Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 to 3 minutes.

Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven until ready to serve.

Serve with whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.



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Recipe provided courtesy of Sandra’s Easy Cooking food blog.