Berry Cream Pancakes Recipe

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—Taste of Home Test Kitchen, Greendale, Wisconsin

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Berry Cream Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon butter, melted
CREAM FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread down the center of each pancake; top with strawberries. Fold pancake over filling. Yield: 8-10 filled pancakes.

Nutritional Facts 1 serving (2 each) equals 510 calories, 25 g fat (15 g saturated fat), 126 mg cholesterol, 649 mg sodium, 61 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Berry Cream Pancakes in Country Woman January/February 2003, p39