Cream Cheese Pancakes Recipe

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.