What, you haven't met? Allow me to introduce you.
Cream cheese pancakes, meet reader. 
Reader, meet your soon-to-be new favorite breakfast food.


I found the whole idea here, but tweaked the recipe.
The end result is a cross between german pancakes and crepes.

2 oz cream cheese
2 eggs
1 T. sugar
1 T. flour
1 t. vanilla
1 t. lemon zest

The flour helped the pancakes hold their shape a bit better without getting so dark, 
and the vanilla and lemon zest, well they just make it super yummy!


We spread each cake with a thin layer of apricot jam. 
Then loaded generously (obviously) with berries and whipping cream.
Topping it all off with a crisp bacon chip.


Do you see those green specks in the whipping cream? That's basil. 
Oh my stars, I thought I loved basil before, but basil in a sweet dish? It's divine!
I chopped up a couple leaves and let them steep in the refrigerated cream while I made the pancakes. 
This flavor combination is crazy good.
Even better, if you can imagine, was pancake rolled up with just apricot jam and basil whipped cream.
Lemon, apricot, basil, I die!



This was our dinner last night.
We get creative when there isn't any food in the house but we have a block of cream cheese and carton of whipping cream that are almost expired.








 
Top