Pancakes With A Delightful & Delicious Twist

Photo: Courtesy of Food52.
For those who crave the purity of a plain pancake but occasionally find themselves wanting more, this recipe from contributor ENunn might be the perfect compromise. Lemon's perfume (from both the juice and zest) permeates these light, fluffy buttermilk pancakes, but the real magic lies in the addition of one key ingredient: chunks of cream cheese.
They're blended into the batter until they are reduced to about pea-size, later resulting in salty, creamy pockets scattered throughout the cooked pancakes. The trio of lemon, cream cheese, and tangy-sweet blueberries is subtle yet seductive — a combination that can only be improved upon with a generous slathering of excellent-quality maple syrup.
Lemony Cream-Cheese Pancakes With Blueberries
Serves 6
1 1/2 cups flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1 pinch salt
2 large eggs, separated
1 cup buttermilk
6 oz cream cheese, cut up
3 tsp melted butter
1 tsp vanilla
2 tbsp lemon juice
Zest of one large lemon
1 1/2 cups fresh or frozen blueberries
Photo: Courtesy of Food52.
1. In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the egg yolks and buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage-cheese curds.
3. Stir in melted butter, vanilla, lemon juice, and lemon zest. Add dry ingredients to wet, then stir to combine.
4. Whisk two egg whites until stiff but not dry; fold gently into batter.
5. 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 over the berries to cover them. These pancakes won't bubble as quickly or as much as plain pancakes, so you may need to cook them a bit longer than you'd expect to. 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 or maple syrup or jam.

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