Ingredients Jump to Instructions ↓

  1. 448 g cream cheese, room temperature

  2. 1 tbsp. sour cream

  3. 1 large egg

  4. 1 large egg yolk

  5. 3 tbsp. sugar

  6. 1/2 tsp. salt

  7. 1/4 tsp. vanilla extract

  8. 1/8 tsp. ground cinnamon

  9. 1/2 cup all purpose flour

  10. 1/4 cup milk

  11. butter

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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