These aren't plain old pancakes. With a cream cheese batter and cherry topping, these Brunch Pancakes are sure to become a family fave.
What do I need ?
Original recipe yields 13 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Philadelphia Cream Cheese Product
1/2 cup flour
2 Tbsp. oil, divided
1-1/2 cups cherry pie filling, warmed
2 Tbsp. cinnamon sugar
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How do I make it ?
Beat cream cheese and eggs in medium bowl with mixer until well blended. Add flour; mix just until blended.
Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
Serve topped with pie filling and cinnamon sugar.
Kraft Kitchen Tips!
Serve topped with ratatouille or sauteed mixed vegetables instead of the cherry pie filling and cinnamon sugar.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 3.5 g
Cholesterol 75 mg
Sodium 110 mg
Total carbohydrate 15 g
Dietary fibre 1 g
Sugars 8 g
Protein 4 g
13 servings, 2 pancakes (63 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.