★Ingredients
For the Pancakes:
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tbsp white sugar
1 1/4 cups milk
1 tsp salt
1 egg
3 tbsp melted butter
1 tsp vanilla extract
For the Filling:
8 oz cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup fresh berries (blueberries, strawberries, raspberries, or a mix)
Spinach and Gruyere cheese quiche with hash brown crust
Quick and delicious chocolate fudge
★Instructions
- Prepare the Filling:
- In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the fresh berries. Set aside.
- Make the Pancake Batter:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, melted butter, and vanilla extract. Mix until smooth.
- Cook the Pancakes:
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Spread the batter slightly with the back of a spoon.
- Cook until bubbles form on the surface of the pancakes, then flip with a spatula and cook until browned on the other side.
- Stuff the Pancakes:
- Spoon a generous amount of the cream cheese and berry filling onto the center of one pancake.
- Top with another pancake and gently press around the edges to seal.
- Serve:
- Dust with powdered sugar, if desired.
- Serve warm with maple syrup or additional fresh berries on the side.
Enjoy!