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Thin Cream Cheese Pancakes




Source of Recipe


catgurrl


List of Ingredients




-- For the Syrup --
3 cups marionberries or other seasonal berries
1/4 cup sugar, or to taste
1 Tbsp fresh lemon juice

-- For the Pancakes --
1 cup unbleached all-purpose flour, sifted
1 Tbsp sugar
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup (4 ounces) cream cheese, at room temperature
1/2 cup buttermilk, at room temperature
2 Tbsp unsalted butter, melted, or vegetable oil
1 tsp pure vanilla extract
2 large eggs, lightly beaten

-- For the Garnish --
1 cup marionberries or other seasonal berries
1 cup plain yogurt or sour cream sweetened with 1 Tbsp honey



Recipe



To make the syrup, place the berries, sugar and lemon juice in a food processor fitted with steel blade and process for 10 seconds. Taste for sweetening and add more sugar, if desired. To remove the seeds, strain the mixture into a bowl through a fine-mesh sieve, pushing with the back of a spoon. Set aside.


To make the pancake batter, sift together the sifted flour, sugar, salt, baking powder and baking soda into a large bowl. Combine the cream cheese, buttermilk, melted butter, vanilla extract and eggs in a food processor fitted with the steel blade. Process briefly, just enough to blend the ingredients thoroughly. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into it all at once. Stir quickly and lightly (do not beat), using only a few strokes. The batter will still have a few lumps.


Heat a lightly greased griddle or large frying pan over medium-high heat. Ladle the batter by heaping tablespoonfuls (about 1/8 cup) onto the hot surface. When bubbles appear on the surface, turn the cakes and brown the other side.

Serve the pancakes piping hot with a garnish of berries and a dollop of the sweetened yogurt or sour cream. Serve the syrup at room temperature on the side.

Serves 4