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Cream Cheese and Lemon Hotcakes

cream cheese and lemon hotcakes Entree
Cream Cheese and Lemon Hotcakes
  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 6

The first recipe I prepared was a recipe for pancakes that was on the backside of a box of Bisquick™. I was only 9 years old and since I had no idea what a measuring cup or measuring spoon was, I found it easier to follow the instructions to prepare the whole content of the box. I don’t remember the size of the box, but I do remember preparing stacks and stacks of pancakes. Being surrounded by so many pancakes was a dream come true because I absolutely loved them. Thirty years later, I still love them all the same. I prepare them every weekend for my family and they love this recipe most. These cream cheese and lemon pancakes are spongy, light and they’re the perfect breakfast for a sunny spring morning. MORE + LESS -

Ingredients

8
ozs cream cheese, softened
2
eggs
2
tablespoons lemon juice
Zest from 1 lemon
2
cups Bisquick™ Original baking mix
1
cup of milk
2
tablespoons of butter
Vegetable oil

Directions

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  • 1
    Beat the cream cheese in a bowl using a hand mixer until it's creamy.
  • 2
    Add the eggs, juice, zest and beat for 1 minute. Add the rest of the ingredients and beat for one more minute. Let sit for 5 minutes.
  • 3
    Heat 1 tablespoon of vegetable oil in a large saucepan of over medium-low heat. For each pancake, pour 1/3 cup of the mixture onto the saucepan. Cook until bubble appear on the surface then flip and cook for 1 to 2 minutes.
  • 4
    Serve with a side of maple syrup or your favorite jam. Enjoy!

Expert Tips

  • For a complete breakfast, serve the pancakes with a fresh fruit salad and a cup of milk or juice.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • The first recipe I prepared was a recipe for pancakes that was on the backside of a box of Bisquick™. I was only 9 years old and since I had no idea what a measuring cup or measuring spoon was, I found it easier to follow the instructions to prepare the whole content of the box. I don’t remember the size of the box, but I do remember preparing stacks and stacks of pancakes. Being surrounded by so many pancakes was a dream come true because I absolutely loved them. Thirty years later, I still love them all the same. I prepare them every weekend for my family and they love this recipe most. These cream cheese and lemon pancakes are spongy, light and they’re the perfect breakfast for a sunny spring morning.

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