Serve these delicate, lemony pancakes for a special occasion. If you prefer Lemon Poppy Seed Pancakes, leave out the nutmeg and add 1 to 1 1/2 tablespoons of poppy seeds depending on taste.
1 1/4 cups all-purpose flour
1/2 tablespoon baking powder
1 8-ounce package of cream cheese, softened
2 large eggs, whisked
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon nutmeg
zest from one lemon
1/2 tablespoon lemon juice
1 cup milk or more if required
1. In a small bowl, mix the flour and baking powder together and set aside.
2. With your stand-type mixer with the paddle attachment affixed or with an electric mixer, beat the cream cheese. Add the eggs, one at time, beating after each. Add the salt, sugar, and nutmeg and beat. Mix in the lemon zest and juice.
3. Add the flour mixture and milk to the cream cheese mixture. Stir until combined but not smooth. Do not over mix.
4. Pour about 1/2 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles begin to cook into open craters. Turn over and cook on the other side.
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