I guess I'll acknowledge it.
I'm back at school. After two weeks of break, I'm going in for summer school. First week back and I'm already exhausted. But with Victoria Day on Monday, I am SO ready for this long weekend!
This morning, I woke up at 5:30AM. And when I wake up, there is no power on this earth that can put me back to sleep.
Of course, I have my first class at 1PM, so it's not like I want to go all the way to UBC just to wait around, especially since it was cold and raining. So what do I do instead?
Make pancakes of course!
And since I love putting cream cheese in everything, I would feel like I was discriminating if I didn't put any into pancakes.
If you like cream cheese, then hang on to your hats. This will blow you away. They were melt-in-your-mouth pancakes, but every now and then there would be a lovely chunk of cream cheese to surprise you on random bites.
If you don't like those little surprises (which my brother found alarming but not all too unpleasant) I would try melting the cream cheese. Otherwise, go nuts!
What you'll need:
-2 cups all-purpose flour
-1 teaspoon salt
-3 teaspoon baking powder
-2 tablespoon sugar
-1 egg, beaten
-1 1/2 cups milk
-3 oz cream cheese
-1 tablespoon butter, melted
-1/2 teaspoon vanilla extract
1. In a medium bowl, mix together the flour, salt, baking powder and sugar.
2. In a separate bowl, beat together the egg, milk, cream cheese, butter and vanilla extract. Slowly mix in the dry ingredients to the wet ingredients until fully incorporated.
3. Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.
You might also like:
Greek Yogurt Pancakes
Cream Cheese Banana Pecan Bread