Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.
What You Need
Original recipe yields 4 servings
3/4 cup milk
2 Tbsp. HEINZ Distilled White Vinegar
1 cup flour
2 Tbsp. granulated sugar
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. butter, melted
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Blueberry Cream Cheese Spread
4 tsp. powdered sugar
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Let's Make It
Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.
Serve with your favorite cut-up fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.