Cream Cheese Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 tbsp Butter
  • 3 oz Cream cheese
  • 2 oz Cream cheese, small
  • 1 3/4 cup Milk

Found on faithfullyfree.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 2 tablespoons sugar
• 1 large egg
• 1-3/4 cup milk
• 3 oz. cream cheese softened
• 2 oz. cream cheese cubed (small)
• 1 tablespoon butter, melted
• 1/2 teaspoon vanilla extract

Directions

• Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
• Combine egg, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).
• Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook another side ( the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
• *I have made extra batches of pancakes and frozen the leftovers. That’s one way I’ll eat frozen pancakes