Ingredients
- 8 ounces cream cheese, softened
- 2 eggs, beaten
- 5 teaspoons all-purpose flour
- 1 1/2 teaspoons white sugar
- 2 teaspoons butter, melted – divided
- Confectioners’ sugar for dusting
- 1 teaspoon lemon juice
- 1/2 lemon, cut into wedges
Directions
Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
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Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.
