While I found this recipe on Pinterest, it originally appeared here on I Breathe..I'm Hungry, a gorgeous & fun food blog run by Melissa S.
I cooked these up 2 at a time in my nonstick pan. They browned up perfectly and smelled so good! There were pancake-sized but closer to crepe in feel.
Don't let the cream cheese scare you--these are not heavy, clunky, bready bits. They're light, delicious, and left me sated but not in a simple-carb stupor.
As Melissa mentions, these are not like the old, sit-in-your-stomach-food-coma-inducing pancakes (which I also have from time to time). They're like a delicious pancake/crepe hybrid. The springy, thin texture was more like a crepe to me-- and deliciously similar to the Dutch pancakes ABF & I had back at Amsterdam's Pancake Bakery (review here). That is NOT a bad thing at all-- I just wouldn't expect fluffy, pillowy, Bisquick-type pancakes when you make this. There is nothing, absolutely nothing, wrong with the taste. These are a new favorite for me, and I'm so happy Pinterest led me to Melissa's blog!
Cream Cheese Pancakes from I Breathe...I'm Hungry(check out her blog for more delicious inspiration)Follow @Lkpnyc
Original Link HERE
For eight 6-inch pancakes/crepes
4 oz cream cheese (half a bar)
scant 1/2 tsp Splenda
1/2 teaspoon cinnamon
Put everything in a blender or food processor and blend until smooth. Let it rest a few minutes, or put in the fridge overnight (my next-day crepes were even better!) Cook until golden on each side--I like mine more gold than brown-- and top with syrup, fresh fruit, whatever you'd like! Makes about 8-10 pancakes/crepes.