Blueberry Cream Cheese Pancakes

Ingredients

Servings: 18 pancakes

• 1 3/4 cups whole milk
• 1 cup full fat cream cheese
• 2 large eggs
• 1 1/2 tablespoons salted butter melted
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice optional
• 1 1/2 cup all purpose flour
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 3/4 cups fresh blueberries

Instructions

1. In a medium bowl, mix together milk, cream cheese, eggs, butter, vanilla and lemon juice.
2. In a large bowl, combine flour, sugar, baking powder and salt. Stir in the milk mixture. Mix well until well combined. It’s ok if the batter is a little lumpy. Add a bit of milk if needed.
3. Add in the fresh blueberries. Mix gently and let the batter rest for 10 minutes.
4. Heat a large non-stick skillet over medium heat and add a little butter if you prefer.
5. Pour ¼ cup of the batter to cook 1 pancake.
6. Cook until bubbles start to appear on the surface.
7. Flip gently with a spatula and cook the other side for a minute or less. Repeat until no batter is left
8. Serve the pancakes topped with more blueberries and syrup.
9. ENJOY!