Lemony Cream Cheese Pancakes with Blueberries

Creator Notes

An global without lemons would be a extraordinarily unhappy one. The sector would be unhappy without blueberries, too, but this recipe is candy with our without. Reasonably than a griddle cake it is a must-luxuriate in to stack excessive then load up with butter and syrup, I needed one who was each light and custardy, filthy rich and reserved — fast gratification. This recipe makes use of cream cheese and egg whites to pull that off, I mediate. Honey or jam would be high-quality as high-quality as maple syrup. Otherwise that you just can perchance additionally eat them horrible. —EmilyNunn

Test Kitchen Notes

In case you crave the purity of a horrible pancake but on occasion salvage themselves making an strive extra, ENunn’s recipe would possibly well perchance additionally very successfully be the suitable compromise. Lemon’s perfume (from each the juice and zest) permeates these light, fluffy buttermilk pancakes, however the explicit magic lies within the addition of one key ingredient: chunks of cream cheese are blended into the batter except they are reduced to about pea-size, later ensuing in salty, creamy pockets scattered at some point soon of the cooked pancakes. The trio of lemon, cream cheese and tangy candy blueberries is subtle but seductive — a combination that can easiest be improved upon with an acceptable slathering of supreme quality maple syrup. – A&M —The Editors

Ingredients

• 
  1 ¹/₂ cups
  
  flour
  
• 
  1 tablespoon
  
  sugar
  
• 
  1 tablespoon
  
  baking powder
  
• 
  ¹/₂ teaspoon
  
  baking soda
  
• 
  1 pinch
  
  salt
  
• 
  2
  

  sizable eggs, separated
  

• 
  1 cup
  
  buttermilk
  
• 
  6 ounces
  
  cream cheese, decrease up
  
• 
  3 teaspoons
  
  melted butter
  
• 
  1 teaspoon
  
  vanilla
  
• 
  2 tablespoons
  
  lemon juice
  
• 
  1 ¹/₂ tablespoons
  
  lemon zest (roughly the zest from one sizable lemon)
  
• 
  1 ¹/₂ cups
  
  unique or frozen blueberries