Cream Cheese Pancakes


2 cups self-rising flour
2 tablespoons sugar
1 large egg
1 1/2 to 2 cups milk
1 (3 ounce) package cream cheese, softened
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla extract


Combine self-rising flour and sugar in a large bowl; make a well in center of mixture.

Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.

Notes: Makes 12 (4-inch) pancakes.
Course: Breakfast
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 13:06:13