Reviewed: Mar. 1, 2012

The texture of these pancakes was not to my liking as it was scrambled egg-ish. Tasteless even with the lemon. The name implies cheesecake. The taste, not so much. The batter was difficult for me to work with. Sorry didn't like this pancake recipe.

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Reviewer:

Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Feb. 28, 2012

I rate this 5 stars because of its uniqueness as I have never made pancakes using cream cheese. I used my hand mixer to blend the ingredients. I misread the instructions and added fresh squeezed lemon juice into the actual batter and as a result, the cream cheese batter had a nice lemon zing to it very much like lemon cheesecake. I made these into silver-dollar sized pancakes and the only problem I had with using butter on the griddle was they browned really quickly around the outer edges. I did not dust with confectioner's sugar instead I added 3 teaspoons of granulated sugar to the batter. Thanks for sharing this recipe. I will defintely make again to serve at brunch.

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Reviewer:

Shearone

Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Feb. 27, 2012

I really enjoyed these. I thought they were light and tasted delectable. I tried as recipe calls and adding some zest as reviewer suggested. Adding zest changed the flavor only somewhat. Silver dollar size from googling is 1.75" or approx. a good teaspoon. I had griddle at 325 degrees and thought it was appropriate. I am going to make lots of these for Easter Sunrise Service Potluck Breakfast.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Feb. 26, 2012

Recipe Group selection of 2/25/12. We were split on these, the men gave them total thumbs down, the ladies were kinder. The cream cheese was the overwhelming flavor, I wonder if ricotta would be a better cheese. The lemon flavor was minimal, I think zest in the pancakes would be a big help or perhaps a tsp of lemon extract. I really thought we would love these, but I doubt I'll make them again. Thanks for the opportunity to try something new.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Feb. 26, 2012

Made this for Recipe Group and I have to say that these were not my favorite...hubby didn't like them at all and I felt they lacked majorly in the flavor department. I think these would benefit from having some lemon zest and juice added to them and not just some juice squirted on top. I had no problem w/ the cream cheese flavor (I LOVE cream cheese), but these hardly even tasted like that. These fell very flat for us...I did end up topping them w/ 'Microwave Lemon Curd', which I used a mix of lemons and limes, and that, along w/ some whipped cream livened these up for me (hubby still wasn't a fan). I most likely will not be make these again, sorry, but they were interesting enough to try.

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 26, 2012

Made these for RECIPE GROUP was sadly disappointed. Made and served them exactly as directed, they don't taste very cheesecake-y, and since there's no leavener they don't rise. Won't be making these again.

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

Served with lemon curd and whipped cream.....delicious! I doubled the amount of flour and lemon juice, and added 2 teaspoons of lemon zest.

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Feb. 21, 2012

The first time I made these they were odd, like fried cream cheese. I thought I did something wrong but I read the recipe over and over and didn't see any error on my part. We ended up throwing them out. I tried making them a second time and they came out REALLY GOOD! This is what I did for 2 servings: Whipped a batter of 4 oz softened cream cheese, 1/2 CUP FLOUR, 1 teaspoon BAKING POWDER, 2 teaspoons confectioners sugar, , TWO EGGS, 2 teaspoons softened butter, the juice of 1 lemon, 2 teaspoons fine fresh lemon zest, and 1/4 teaspoon almond extract. They had more of a pancake consistency and the flavor was way better too!

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Feb. 20, 2012

Great little, easy to make pancakes!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Feb. 11, 2012

These were pretty good. The pancake itself could use some fine lemon zest or some lemon juice. The squeeze of lemon on top is essential. I don't think these would hold very well and are best eaten hot off the griddle. Next time I think I would thin the batter a bit with lemon juice - add a little bit a zest. Thanks for a different and interesting recipe.

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