A decadent breakfast! Light and fluffy pancakes with the flavor of blueberry cheesecake, topped with subtly sweet lemon butter.
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Pancake Batter
3 large Land O Lakes® Eggs, separated
1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
13 cup sugar
12 teaspoon vanilla extract
14 teaspoon salt
4 ounces cream cheese, cut into small pieces
14 cup milk
12 cup all-purpose flour
12 cup fresh blueberries, coarsely chopped
Lemon Butter*
14 cup Land O Lakes® Butter with Canola Oil
2 teaspoons powdered sugar
1 teaspoon freshly grated lemon zest
STEP 1
Place egg whites into bowl. Beat at high speed until stiff peaks form; set aside.
STEP 2
Combine egg yolks, butter, sugar, vanilla and salt in bowl; beat until well mixed. Add cream cheese; beat until just combined, leaving chunks of cream cheese intact. Add milk; stir until just combined. Add flour; mix until just combined. Gently fold in egg whites and blueberries. (Batter will look slightly curdled.)
STEP 3
Heat griddle or large skillet over medium heat. Combine Butter with Canola Oil, powdered sugar and lemon zest in bowl; mix well. Set aside.
STEP 4
Spoon 1/3 cupfuls of batter onto griddle; cook 5 minutes or until bubbles form on surface. Turn; continue cooking 3 minutes or until deep golden brown. Repeat with remaining ingredients.
STEP 5
Serve immediately with lemon butter.
*Substitute Land O'Lakes® Butter.
Breakfast recipes can be sweet or savory - think everything from pancakes to hash brown potatoes! This collection has breakfast ideas that include a hearty breakfast skillet, delectable blueberry pancakes and egg bake recipes to greet the day.
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