Cream Cheese-Filled Breakfast Pancakes
Recipe from Midwest Living

Topped with fresh fruit and wrapped around a rich cream cheese filling, these thin pancakes are great for a special-occasion breakfast or brunch.

Cream Cheese-Filled Breakfast Pancakes

by 9  people

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  • 1  8  ounce package 
    package cream cheese, softened
  • 1/3  cup 
    whipping cream
  • 1/2  teaspoon 
  • 1/2  cup 
    sifted powdered sugar
    Pancakes (see recipe below)
    Powdered sugar
    Fresh blueberries, raspberries or blackberries, and/or sliced strawberries
  • 2   
    beaten eggs
  • 1 1/4  cups 
  • 1   cup 
    all purpose flour
  • 2   tablespoons 
    sifted powdered sugar
  • 1   teaspoon 
    baking powder
  • 1   teaspoon 
  • 1/4  teaspoon 

For filling:

In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
Add whipping cream and vanilla. Beat mixture on low speed until combined. Stir in the powdered sugar.
To serve, spoon 2 tablespoons of filling onto each thin pancake; roll up. Place 2 of the stuffed pancakes on each of 6 plates. Sprinkle with additional powdered sugar. Top with fresh berries. Makes 6 servings.
In medium mixing bowl, combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt. Beat the mixture with a rotary beater or an electric mixer until smooth. Heat a lightly greased 6-inch skillet over medium heat; remove the skillet from heat. Spoon about 3 tablespoons of the batter into the skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. Invert the skillet over a paper towel and remove the thin pancake. Repeat with remaining batter, greasing the skillet occasionally as needed. Makes 12 thin pancakes.

Nutrition information
Per Serving: cal. (kcal) 183, Fat, total (g) 11, chol. (mg) 67, carb. (g) 18, fiber (g) 1, sodium (mg) 165, Percent Daily Values are based on a 2,000 calorie diet
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