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Berry Cream Pancakes

 Berry Cream Pancakes
—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep/Total Time: 25 min.

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.

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Berry Cream Pancakes (continued)

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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now