I love pancakes, especially for dessert. However, I don’t mean those sadly thin, crêpe-like pancakes that are too large for their own good. I’m talking fluffy, cakey pikelets!
Even better, though, is the taste of these. Putting aside the wonderful texture, their flavour is of little lemon cheesecakes. Need I explain further?
Okay, so here goes: zingy, sweet, creamy, soft, and vanilla-scented. I think those descriptions suffice - but let me tell you one more secret. Whipped cream. This, my friend, turns these into a super stack.
If you wanted, I’m sure you could eat these for breakfast. I would!
Serves 3-4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
- 100 grams cream cheese, softened
- 65 grams butter, softened
- 2-3 Tablespoons dextrose, as desired
- 2 eggs
- 1 1/2 teaspoons vanilla essence
- 1/2 lemon (juice and finely-grated zest)
- 200 grams self-raising flour
- 3/4 cup milk
- whipped cream, to serve
Method:
1. In a medium bowl, cream together the cream cheese and butter. Once smooth and fluffy, beat in the dextrose, eggs, vanilla, and lemon. Sift in the flour and beat in along with the milk.
2. Heat a small, non-stick frying pan over low heat (grease with butter if it is a ‘sticky’ pan). Fry large spoonfuls of the mixture at a time, flipping when bubbles form and their colour is golden-brown.
3. Stack the pancakes on a plate and cover with tin-foil as you go, keeping them warm. Once all cooked, serve with whipped cream, and enjoy! 🙂