The Mr loves pancakes. There is never a different answer to “what do you want for breakfast?” the answer is always pancakes, each and every weekend. Al though to be honest, of late he has gotten a liking for french toast. So once in a while when I do not feel like making pancakes he will ask for french toast.
Because of this, at the beginning of this year I had set out to try 52 different pancakes for the year and while I have made quite a number I am always forgetting to post. I will soon start that journey, not only for you but for the sake of variety and excitement in my kitchen.
I loved this pancakes. The taste of the cheese just did it for me. The Mr on the other hand gave them a 5/10 because as he put it “they taste a bit fermented”. If you would not like too much of the cheesy taste you could do half cheese half buttermilk. You could also substitute the cream cheese for ricotta cheese.
Lemony Cream Cheese Pancakes
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoon baking soda
- 1/2 tsp salt
- 1 cup butter milk
- 1 cup cream cheese
- 2 large eggs
- 1/2 teaspoon vanilla extract (or essence)
- 1 tablespoon lemon zest (from about 2 lemons, you can also use limes)
- 1/4 cup fresh lemon juice
- 2 Tablespoons butter, melted
In a bowl mix together flour, sugar, baking soda and salt till completely mixed together. Make a well in center of flour mixture and set aside.
In a separate large bowl, whisk together milk, cream cheese, eggs and vanilla until well blended.Add in the lemon zest with lemon juice then add the melted butter and whisk until combined (You have to be fast at this point).
Pour into flour mixture and whisk just to combined (batter should be slightly lumpy).
Heat a pan, pour in some oil or butter. Once hot pour in the batter. I use the 1/4 cup measure to pour my batter or 3 normal tablespoons at one go. Cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup or honey.
All Rights Reserved 2015 - African Kaya
Recipe inspired by Cooking Classy