by ENunn
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1 1/2 cup
flour
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1 tablespoon
sugar
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1 tablespoon
baking powder
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1/2 teaspoon
baking soda
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1 pinch
salt
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2
large eggs, separated
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1 cup
buttermilk
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6 ounces
cream cheese, cut up
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3 teaspoons
melted butter
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1 teaspoon
vanilla
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2 tablespoons
lemon juice
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zest of one large lemon
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1 1/2 cup
fresh or frozen blueberries
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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.
Ask the hotline about this step!Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
Ask the hotline about this step!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 overbrowning, 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.
Ask the hotline about this step!This are unbelievably decadent and delicious--my husband is a pancake fanatic and these sent him over the moon. Highly recommend these for a special Sunday morning breakfast.
This are unbelievably decadent and delicious--my husband is a pancake fanatic and these sent him over the moon. Highly recommend these for a special Sunday morning breakfast.
This was delicious! To save time I just used 1 1/2 cup of store-bought pancake mix instead of mixing up the dry ingredients, and I didn't have vanilla on hand, but it still turned out great. You can control how much or how little blueberry goes into each pancake which is great. I could barely taste any lemon though so I may increase the zest/juice next time. Also. whipped cream tastes amazing with pancakes when there's cream cheese mixed in the batter!
I used cranberries from Christmas, Sliced them in half with just a pinch of sugar on them. Thank you for the recipe! My daughter and I ate the whole batch!
Quite a delectable recipe. I put an entire package of cream cheese in (8oz total), I personally loved it, but some of my guests thought it was a bit much. Pshhh, what do they know :)
Should I leave the cream cheese out for some time before I mix it with the other ingredients?
You would think that would make sense, however I just chopped up a hunk of cream cheese straight out of the fridge, tossed them in and gave the batter a quick stir. You want the cream cheese to be lumpy, not blended in with the batter. This creates pockets of saltly, gooey goodness.
Same here, I just cut it up straight out of the fridge and tossed it in. It's soft enough already that you don't need to let it stand out.
I made these pancakes this morning and they were awesome. It was a quick and easy recipe. I made a few modification to suit my specific taste. They will join my repertoire of favorite breakfast items.
Oh boy - these look great. Long walk in the morning to rationalize spectacular brunch!
I have a large amount of blueberries and I'm going to cook these for dinner tomorrow night. I can taste them now as I get ready for bed. Thank you!!!
Made these a few weekends ago for breakfast and they were so good that I made another batch a few nights later for dinner! Thanks for the recipe.
Just made these -- delicious! Um, is it wrong that Paul and I polished off the whole batch that serves 6?
Congratulations! We had these the Saturday morning after Thanksgiving and they were heavenly!
My daughters are always asking for pancakes for breakfast. I am going definitely try this recipe. Congrats!!!
Congratulations, will definetely try them.
Congratulations!
These are hands down the best pancakes I've ever had! I used 1 t candied lemon zest from lemons I candied a month ago instead of the zest, but otherwise followed your recipe. I had an absolutely wonderful breakfast today thanks to you! We're having a New Year's Eve house party this year and now I know what I'm serving for breakfast on New Year's Day before we go skiing (assuming I last that long before making them again).
The only two edible things growing on my property, other than my herbs, are, believe it or not, lemons and blueberries! The latter are not in season and all the berries that we did not eat by the handful off the bushes (or recently picked) last summer, I put into jars . . . . dozens of jars . . . so, I did something I never thought I'd do. I bought frozen blueberries! This recipe is sublime. Simply sublime. Thanks for posting it!
We have pancakes nearly every morning in our house. Of course, ours have chocolate chips in them (occasionally blueberries for company), but I can't wait to try this recipe. Perhaps I will make a few pancakes with blueberries, a few with chocolate chips, and then try some other wonderful add-in. The base recipe sounds like it will taste great with a lot of variations. Thanks for sharing! :D
These remind me of some lemon ricotta pancakes I had years ago that were so good they made me weep...well, almost. I love your combination of lemon and blueberries and can't wait to try these.
My family loves chocolate chip pancakes - have you ever tried this recipe with chocolate chips? The lemon and cream cheese sounds so original - I cannot wait to try!
I'm not normally a fan of blueberry pancakes because I tend to be a pancake purist. (I won't even have them with syrup.) But the addition of lemon and cream cheese has totally sent me over the edge. I cannot wait to try these!
I hope you like them! The blueberries really do transform them; and remember: they are very good without them, just not as fantastic.
Okay, I tend to prefer a savory breakfast...but I think I'm going to have to try this on the weekend. We have friends coming to visit and I want to wow them!
They are wowers, I believe. I like that they puff up after you flip them. Boffo. And they are really easy! Thank you!
I have been hooked on the paper thin Swedish pancakes, but am ready to something a little fluffier - and the cream cheese and lemon in your recipe remind me of my favorite sandwich cookies - will definitely put these in the Thanksgiving weekend rotation.
Jennifer Ann, let me know what you think! The blueberries really turn them into something crazy. (I froze some from the greenmarket on a cookie sheet this summer, and have two giant bags in my freezer--happy!) And I use butter to cook them, which makes them super-crispy on the outside, the way I like them.
ENunn, The pancakes were delicious! Thanks for the recipe!
This recipe sounds absolutely delicious. I know what I'm doing the weekend!
Kristen is the Senior Editor of food52.
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The yolks get mixed into the base of the batter. The whites get whipped and later folded into the batter.
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The secret ingredient: cream cheese.
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The first time around, Merrill tried to do this by hand. No go. So we used a mixer to whisk together the egg yolks and buttermilk, and then added the lumps of cream cheese. Be sure not to overmix -- you want little lumps of cream cheese!
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First, you stir together the first two bowls...
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Then you fold in the whipped egg whites.
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After ladling the batter into the pan, you sprinkle blueberries on top.
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I made these pancakes over the weekend and I have to say I was really impressed! I am not a pancake sort of guy, but these are the best I have ever tasted. I had them with homemade orange marmelade and it was so tasty!