Pancakes With Blueberry Cream Cheese Spread Recipes

Steps:

• Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
• Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
• 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 spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.

Steps:

• 1. Beat the cream cheese until smooth. Add in eggs 1 at a tie mixing between. Add in the lemon juice, milk and melted butter mix on low for a minute.
• 2. Sift together the flour, baking powder, salt, sugars and cinnamon. Add half of the dry ingredients to the wet and mix. Finally add in the last of the dry ingredients mix do not beat.
• 3. Fold in the fresh blueberries. Pour batter by the 1/2 cup onto a hot griddle. Let cook for 3-4 minutes or until bubbles start to form. Cook them until golden brown and serve with syrup.

Steps:

• Preheat the oven to 200 degrees F. Set a baking rack over a baking sheet.
• For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together the egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter, orange zest and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Whisk the egg whites in another bowl until soft peaks form, then gently fold into the batter.
• Heat a griddle or cast-iron pan over medium heat until a drop of water sizzles; brush with melted butter or spray with nonstick cooking spray. Drop the batter into the pan by 1/3 cupfuls, leaving space between each pancake. (This batter is thicker than regular pancake batter and will take a bit longer to cook and won't bubble as much.) Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes don't get too brown, about 4 minutes. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet and keep warm in the oven.
• For the syrup: Heat the cherries, sugar, lemon juice and vanilla bean and seeds in a large high-sided pan over medium-high heat. Cook, stirring, until the cherries soften and the sugar dissolves, about 10 minutes.
• Remove the pan from heat and add the kirsch; return to the heat and ignite with a match. Using a spoon, baste the cherries with the liqueur and juices until the flame dies out. Spoon over the pancakes to serve.

Steps:

• Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.
• Mix the cream cheese and icing sugar to taste. When the pancakes are cooked, top with blueberries, sweetened cream cheese, crushed biscuits and nuts.