My daughters love pancakes. My youngest particularly
likes LOOOVES them. Her favorites have always been these pancakes because she can roll them up and eat them. They take a bit of work and time to make though so I don’t make them as often as she would like (every day.)
When I saw Mary’s recipe for these Delicate Cream Cheese Pancakes on Barefeet in the Kitchen I knew I wanted to give them a try. Her description of them sounded wonderful, but she also said they were kind of like crepes and made basically out of egg and cream cheese. Gosh, if I could make something like Taylor’s pancakes with only eggs and cream cheese (in a blender no less) then I was going to try them out!
I am so glad I did. These pancakes rocked. Taylor and Ella both loved them and Taylor kept asking for more saying “I’m sorry, they are just so good!” They were perfect roll up pancakes, very similar to her Thin Egg Pancakes that she loves, but they were SO MUCH EASIER to make!!! The cream cheese gives these pancakes a creamy texture (duh!) and the eggs give it that yummy almost custard-like flavor. We all loved them – I have made them twice already. I’m not saying I will never make the thin egg pancakes again, but these are definitely going to be a staple in the pancake rotation.
A couple of things about these pancakes. The title says it – they are delicate. I found that once my pan got nice and hot hot hot, they were actually pretty easy to cook. If your skillet is hot enough they start to cook on the bottom almost as you are pouring them so they don’t spread too much. Then, once you start to see that they are cooked through and bubbling a bit on the top I flipped them. If you can get that method going they are easy peasy. If you are having some problems with flipping them over the first few tries don’t give up….you just have to get your method down. Just make sure your pan is a good medium high heat and you will be fine.
I melted a bit of jelly thinned out with some water to pour over top of the pancakes for the girls and I stuck with a bit of warmed maple syrup. The second time I made these I skipped the sweetener in the recipe altogether and just added a bit of vanilla. Once you get the syrup on these I don’t think you notice the difference.
I believe these pancakes are gluten-free as well which is another bonus for some of you. Gosh, I had a hard time wrapping my little brain around flourless pancakes, but these have me convinced that it is completely possible. With flying colors!
Try these – and enjoy!!
- 4 oz cream cheese
- 4 eggs
- 1 packet of stevia (I didn’t use this the second time, instead I added a splash of vanilla)
- Pour the eggs, cream cheese and sweetener (if using) into a blender and process until smooth.
- Heat skillet over medium high heat and add either butter or cooking spray. Pour a small amount of batter on the hot skillet. Let the batter cook and once you start to see bubbles and the top of the pancake loses some of its shine gently flip them over.
- Transfer pancakes to a plate and warm in the oven if desired. Enjoy!