Blueberry Cheesecake Pancakes
Blueberry Cheesecake Pancakes
A decadent breakfast! Light and fluffy pancakes with the flavor of blueberry cheesecake, topped with subtly sweet lemon butter.
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20 min
Prep Time
55 min
Total Time
9
pancakes Ingredients
Pancake Batter
3 large Land O Lakes® Eggs, separated
1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
13 cup sugar
12 teaspoon vanilla extract
14 teaspoon salt
4 ounces cream cheese, cut into small pieces
14 cup milk
12 cup all-purpose flour
12 cup fresh blueberries, coarsely chopped
Lemon Butter*
14 cup Land O Lakes® Butter with Canola Oil
2 teaspoons powdered sugar
1 teaspoon freshly grated lemon zest
How to make
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STEP 1
Place egg whites into bowl. Beat at high speed until stiff peaks form; set aside.
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STEP 2
Combine egg yolks, butter, sugar, vanilla and salt in bowl; beat until well mixed. Add cream cheese; beat until just combined, leaving chunks of cream cheese intact. Add milk; stir until just combined. Add flour; mix until just combined. Gently fold in egg whites and blueberries. (Batter will look slightly curdled.)
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STEP 3
Heat griddle or large skillet over medium heat. Combine Butter with Canola Oil, powdered sugar and lemon zest in bowl; mix well. Set aside.
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STEP 4
Spoon 1/3 cupfuls of batter onto griddle; cook 5 minutes or until bubbles form on surface. Turn; continue cooking 3 minutes or until deep golden brown. Repeat with remaining ingredients.
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STEP 5
Serve immediately with lemon butter.
Tip #1
*Substitute Land O'Lakes® Butter.
220 Calories
16 Fat (g)
105 Cholesterol (mg)
220 Sodium (mg)
16 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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