I rate this 5 stars because of its uniqueness as I have never made pancakes using cream cheese. I used my hand mixer to blend the ingredients. I misread the instructions and added fresh squeezed lemon juice into the actual batter and as a result, the cream cheese batter had a nice lemon zing to it very much like lemon cheesecake.
These pancakes are delicious and delicate! A lovely light breakfast. I recommend using one of those plastic syringes you get from the pharmacy to administer kids medicine to drizzle the lemon juice on the pancakes. This recipe doesn’t make many pancakes. I recommend doubling the recipe so you have plenty. I’d show a photo, but the pancakes were eaten up too fast!
I followed the recipe exactly and they were delicious! Tasted like lemon cheesecake! I topped them with fresh raspberries.
This recipe was easy, tasty, different & our Valentine’s Day breakfast. I substituted nonfat cream cheese to lighten them up. I posted the pic on Facebook & got several requests to share the recipe!
I thought that adding 1 teaspoon of lemon extract to the batter would be more tasty than a squirt of fresh lemon juice on top. So that’s what I did and my family thought they were amazing. Topped with butter and maple syrup and they were a winner for breakfast .
8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
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