How to make it

  • Stir together the cream cheese, sour cream, egg, yolk, sugar, salt, vanilla and cinnamon in a large bowl until smooth. Stir in the flour and milk until well blended. Cover and refrigerate the batter at least 30 minutes.
  • Melt about 1/2 tbsp. butter in a large skillet over medium heat, swirling to coat the bottom of the pan. Spoon 3 tbsp. of the batter for each pancake into the skillet. Cook about 2 minutes per side until the pancakes are light golden and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Makes about 1 1/2 dozen pancakes.

Reviews & Comments 7

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    " It was excellent "
    hunnee ate it and said...
    what a wonderful twist on pancakes, thanks for sharing 555
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Wonderful is all I can say.
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    Wow..five forks
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    " It was excellent "
    elgourmand ate it and said...
    Nice pancake change-up Cuzpat. Al;ways lookin for a new way to do flapjacks. RJ
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    " It was excellent "
    goodeat ate it and said...
    You better watch out!!- might not want to stop eating these lol! five forky!
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  • 22566 4 years ago
    Yummmy!

    Great Recipe.

    Thank-you

    Kind Regards

    Joyce
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    " It was excellent "
    hungrybear ate it and said...
    Have to try this
    Was this review helpful? Yes Flag

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