 |
Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 2 |
|
More in the e-mail recipes! Ingredients:
16 ounces cream cheese, room temperature |
1 tbsp. sour cream |
1 large egg |
1 large egg yolk |
3 tbsp. sugar |
1/2 tsp. salt |
1/4 tsp. vanilla extract |
1/8 tsp. ground cinnamon |
1/2 cup all purpose flour |
1/4 cup milk |
butter |
Directions:
1. Stir together the cream cheese, sour cream, egg, yolk, sugar, salt, vanilla and cinnamon in a large bowl until smooth. Stir in the flour and milk until well blended. Cover and refrigerate the batter at least 30 minutes.
2. Melt about 1/2 tbsp. butter in a large skillet over medium heat, swirling to coat the bottom of the pan. Spoon 3 tbsp. of the batter for each pancake into the skillet. Cook about 2 minutes per side until the pancakes are light golden and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
3. Makes about 1 1/2 dozen pancakes.
|
|