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Before you jump to Lemon Cream Cheese Pancakes with Blueberries recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to lemon cream cheese pancakes with blueberries recipe. You can cook lemon cream cheese pancakes with blueberries using 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Lemon Cream Cheese Pancakes with Blueberries:
- Use flour
- Take sugar
- Get baking powder
- Prepare baking soda
- Prepare salt
- Use eggs large , separated
- Prepare buttermilk
- Use cream cheese , cut up
- You need butter melted
- Prepare vanilla
- Prepare lemon juice
- Take lemon zest of large
- Take blueberries fresh or frozen
Instructions to make Lemon Cream Cheese Pancakes with Blueberries:
- In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt.
- In a separate bowl, whisk together egg yolks, buttermilk. 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 to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
- Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan.
- Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. 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 over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes.
- Serve with honey, maple syrup, or jam.
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