Delicate Cream Cheese Pancakes
recipe adapted from I Breathe... I'm Hungry
Yield: (8) 5-inch pancakes or (14) 3-inch pancakes
4 ounces cream cheese
4 eggs
Optional: vanilla or cinnamon (I rarely add anything but eggs and cream cheese, but these are all fun to try)
Put
the eggs and cream cheese into the blender. If you want any additional
flavors, add them now. Blend until smooth. (This took just a few
moments.) Let the batter rest a moment while the griddle heats. Butter
the hot skillet or griddle and start by pouring just an 1/8 cup (or two
tablespoons) of the mixture onto the hot surface. Remember that it will
spread out a lot; these are very thin pancakes.
Cook
them for just a couple minutes on the first side, just until golden,
and then carefully flip and cook another minute or so on the other. Once
you have a feel for the way these cook, proceed to make them as big or
small as you like. Plate them and then sprinkle, drizzle or dust with
the topping of your choice. Enjoy!
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