Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with a fruity cream cheese filling.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup milk
2 Tbsp. Heinz Distilled White Vinegar
1 cup flour
2 Tbsp. granulated sugar
1 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Philadelphia Whipped Mixed Berry Cream Cheese Product
1/4 cup blueberries, crushed
2 Tbsp. butter, melted
4 tsp. icing sugar
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How do I make it ?
Mix milk and vinegar in medium bowl; let stand 2 min. Meanwhile, combine next 5 ingredients in large bowl; set aside. Mix cream cheese product and blueberries until blended.
Add egg and butter to milk mixture; mix well. Add to flour mixture; stir just until blended.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese mixture between each layer. Cover with remaining pancakes; sprinkle with icing sugar.
Kraft Kitchen Tips!
Garnish with additional fresh blueberries before serving.
Serve with a hot cup of your favourite brewed Nabob Coffee.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 8 g
Cholesterol 80 mg
Sodium 620 mg
Carbohydrate 42 g
Fibre 1 g
Sugars 17 g
Protein 8 g
4 servings, 1/4 recipe (144 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.