Romantic Lemon Cheesecake Pancakes

Romantic Lemon Cheesecake Pancakes

15
fortuitous 1

"These delicate pancakes are elegant enough for dessert!"
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Ingredients

20 m servings 288 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
  2. Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  3. Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  4. Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  5. To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

Footnotes

  • Cook's Note
  • I gleaned this recipe about two decades ago from a newspaper column in which a reader had requested a restaurant to supply the recipe. The restaurant, the name of which I cannot recall, generously complied.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

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 squeeze...

Most helpful critical review

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 throwin...

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 throwin...

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 squeeze...

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 ...

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 ...

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

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 m...

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 t...

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 ...

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 ...