Ryan’s Favorite Pancakes

Posted: October 10th, 2010 | Filed under: Uncategorized | | No Comments »

Tonight we got home after church around 9:30ish — we hadn’t eaten dinner yet technically, Ryan was going to stay up late working, and we needed to finish this week’s portion of The Gospel in Life Study together. So after he took a good long look at our almost empty fridge (we are going out of town this week, I don’t want to be wasteful!) I gave him several options to choose from that could be whipped up from what we have on hand. He requested that I make my “famous cream cheese pancakes.” Lets get this straight, these pancakes are only “famous” to my hubby. I believe they are his favorites of all the pancakes that I’ve tested on him. I’ve made them plain, with blueberries, with peaches and marmalade, covered in butter and maple syrup… served with fruit or bacon and coffee and orange juice… but tonight we went no frills… just plain pancakes with melted butter and maple syrup and some good strong coffee. Alyssa’s diner style, served at the breakfast bar, fresh and hot and quick, perfect for going through our Bible study together, working out our progressive sanctification together. And even better, I’ve mastered the amount for the two of us. It makes about five pancakes, split them up however you so choose. They are way better than anything that could possibly come out of a can, or even a box, if you ask me, and fresh ingredients are always better, especially since you know what is going into your body, no surprise you can’t pronounce them ingredients… so enjoy, morning, noon, or night.

Ryan’s Favorite Pancakes

1/4 of a 3 oz package of cream cheese, softened

1 small egg

1/3 c whole milk

1 tbsp butter, melted

1/2 tsp vanilla extract

1/2 c self rising flour

1 tbsp sugar

For buttery maple syrup

2 tbsp butter

1/3 c maple syrup

1/4 tsp salt

Start warming up a griddle on the stove top, between medium and medium high heat and lightly grease. In a medium mixing bowl, whisk cream cheese until smooth and creamy; add egg, whisking well until light yellow and smooth. Add milk, butter, and vanilla whisking until blended well. Add dry ingredients, until just combined. (If you would like an addition, now is the time to add it.) Pour about 1/4 c (I use my favorite handy dandy spring loaded ice cream scoop) onto the hot griddle. Cook until the tops are covered with bubbles and edges look cooked. Flip  and cook other side. For buttery maple syrup: In a small microwave safe syrup dish or bowl place the butter and syrup and heat on high for thirty seconds, or until hot and melted. Stir and pour over pancakes.

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