Cream Cheese Pancakes with Fresh Berries
Note: This recipe was prepared with this cast iron 2-sided grill. Any large, well-seasoned cast-iron skillet could also be used for this recipe, however.
Tip: The batter for this recipe is relatively thin, so you may find smaller pancakes easier to flip.
Prep time: 10 minutes
Cook time: 15-20 minutes
8 oz. cream cheese, softened and cut into cubes
6 large eggs
½ t. ground cinnamon
1 t. real vanilla extract
3 T. extra virgin olive oil, divided
1 c. fresh blueberries
1 c. fresh strawberries, sliced
2 T. powdered monk fruit (optional)
Real maple syrup, to serve
cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender.
Cover and blend on high until completely smooth.
a cast-iron griddle or large skillet over medium heat. Once hot, add ½
tablespoon olive oil to griddle and spread around with a rubber spatula.
3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving
enough space in between so they don’t run together. Cook until the edges just
begin to turn brown and the pancakes are set approximately 3-4 minutes.
flip each pancake and continue cooking for another 1-2 minutes or just until
golden brown on the bottom. Transfer cooked pancakes to a platter and keep
warm. Repeat this process with the remaining olive oil until all batter is cooked.