A decadent breakfast! Light and fluffy pancakes with the flavor of blueberry cheesecake, topped with subtly sweet lemon butter.
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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
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.
Place egg whites into bowl. Beat at high speed until stiff peaks form; set aside.
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.)
Heat griddle or large skillet over medium heat. Combine Butter with Canola Oil, powdered sugar and lemon zest in bowl; mix well. Set aside.
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.
Serve immediately with lemon butter.
These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.