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Blueberry Cheesecake Pancakes

Blueberry Cheesecake Pancakes

A decadent breakfast! Light and fluffy pancakes with the flavor of blueberry cheesecake, topped with subtly sweet lemon butter. 


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20 min
Prep Time
55 min
Total Time
9
pancakes

Ingredients

Pancake Batter

3 large Land O Lakes® Eggs, separated

1 Half Stick (1/4 cup) Land O Lakes® Butter, softened

1/3 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

4 ounces cream cheese, cut into small pieces

1/4 cup milk

1/2 cup all-purpose flour

1/2 cup fresh blueberries, coarsely chopped

 

Lemon Butter*

1/4 cup Land O Lakes® Butter with Canola Oil

2 teaspoons powdered sugar

1 teaspoon freshly grated lemon zest

 

 *Substitute Land O'Lakes® Butter.

How to make

  1. STEP 1

    Place egg whites into bowl.  Beat at high speed until stiff peaks form; set aside. 

  2. 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.)

  3. 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.

  4. 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. 

  5. STEP 5

    Serve immediately with lemon butter.

Nutrition (1 pancake)

220 Calories
16 Fat (g)
105 Cholesterol (mg)
220 Sodium (mg)
16 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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