Lemon cheesecake pancakes
Silky, citrusy and addictive. These pancakes are a weekend treat; faster to make than a cheesecake but indulgent all the same.
Try them with stewed rhubarb for an added tang or slices of fresh mango and pineapple for a summer version.
1 1/2 cups flour (all purpose or white spelt)
1 tablespoon unrefined sugar (cane, or coconut)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs, separated
1 cup buttermilk
100 gr cream cheese, I use a NZ brand called Zany Zeus
3 teaspoons melted butter
1 teaspoon vanilla
1 large lemon, zest and juice
In a medium bowl mix all 5 dry ingredients. In a separate bowl or jug whisk together buttermilk and egg yolks. Add vanilla, lemon zest, lemon juice and melted butter. Mix well, then add cream cheese in small dollops and whisk to combine until the lumps are no bigger than the size of a pea. Stir in wet ingredients in with the dry and mix well. Whisk the two egg whites in a separate bowl until fluffy and whiter. Fold gently into the batter. Heat a pan over medium heat and using a spoon drop the batter and form the pancakes. 1 tablespoon of batter for kids size pancakes or 3 tablespoons for adult size. Flip once you see bubbles coming to the surface, cook for another minute or so. Serve warm with maple syrup and blueberry and chia compote or spread of your choice.