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
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 1/4 cup butter, 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.
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