• 8 ounces cream cheese, softened
  • 2eggs, beaten
  • 5 teaspoons all-purpose flour
  • 1 ½ teaspoons white sugar
  • 2 teaspoons butter, melted – divided
  • confectioners’ sugar for dusting
  • 1 teaspoon lemon juice
  • ½lemon, cut into wedges
  • Directions

  • Step 1

    Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.


  • Step 2

    Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.

  • Step 3

    Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.

  • Step 4

    Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.

  • Step 5

    To serve, sprinkle with confectioners’ sugar and drizzle with lemon juice. Serve with lemon wedges.

  • Cook's Note

    I gleaned this recipe about two decades ago from a newspaper column in which a reader had requested a restaurant to supply the recipe. The restaurant, the name of which I cannot recall, generously complied.

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