Blueberry Lemon Cream Cheese Pancakes

Blueberry Lemon Cream Cheese Pancakes

July 15, 2012 · 0 comments

in Eat

I consider myself a savory person when it comes to brunching. Almost always I go straight for the Croque Monsieur, Eggs Benedict, or anything that comes with grits. And/or cheese grits.
But today was different. I came across a recipe on food52.com for one of the most luxurious pancake stacks I’ve ever heard of. And I had to give it a whirl. After eating I wanted 3000 more stacks.
These little guys are super fluffy and rich. Grab the syrup and get to flipping!

Blueberry Lemon Cream Cheese Pancakes
Courtesy of food52.com
1 1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs, separated
1 cup buttermilk
6 ounces of cream cheese/ ¾ of an 8 ounce package of Cream Cheese, cubed
3 tablespoons melted butter
1 teaspoon vanilla
3 tablespoons lemon juice
zest of one large lemon
1 1/2 cups fresh blueberries

In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt.
In a separate bowl, whisk together egg yolks, buttermilk.

Next 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 with a wooden spoon to combine.

Whisk two egg whites until soft peaks begin to form.

Fold gently into batter.

Gently fold in blueberries into batter.


Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium and butter pan. Drop batter into pan using a 1/3 cup measuring cup.

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 overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with a little butter and warmed maple syrup.

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