Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
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.
To serve, sprinkle with confectioners’ sugar and drizzle with lemon juice. Serve with lemon wedges.
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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