Romantic Lemon Cheesecake Pancakes

Ingredients

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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