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Lemon Cream Cheese Pancakes with Blueberries
Lemon Cream Cheese Pancakes with Blueberries

Before you jump to Lemon Cream Cheese Pancakes with Blueberries recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Healthy.

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Your health can be greatly improved by simply eating lots of berries. The very first thing you will discover about berries is just about any kind of berry has a lot of vitamin C. Most berries also have an awful lot of anti-oxidants, which is extremely beneficial to your overall health and is especially good for your circulatory system. Another thing you will find that these antioxidants can help you with is actually keeping your cells healthy, this can help one’s body to fight off a number of diseases.

If you determine that your health is important to you, you should take these recommendations to heart. Also if you eliminate all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to lemon cream cheese pancakes with blueberries recipe. To make lemon cream cheese pancakes with blueberries you only need 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Lemon Cream Cheese Pancakes with Blueberries:
  1. Provide 1 1/2 cup flour
  2. Take 1 tablespoon sugar
  3. Use 1 tablespoon baking powder
  4. Get 1/2 teaspoon baking soda
  5. Use 1 pinch salt
  6. Take 2 eggs large , separated
  7. You need 1 cup buttermilk
  8. Prepare 6 ounces cream cheese , cut up
  9. Take 3 teaspoons butter melted
  10. Take 1 teaspoon vanilla
  11. Prepare 2 tablespoons lemon juice
  12. Get one lemon zest of large
  13. Prepare 1 1/2 cup blueberries fresh or frozen
Steps to make Lemon Cream Cheese Pancakes with Blueberries:
  1. In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt.
  2. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.
  3. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
  4. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan.
  5. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes.
  6. Serve with honey, maple syrup, or jam.

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