Simple Way to Make Award-winning Lemon Cream Cheese Pancakes with Blueberries

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Before you jump to Lemon Cream Cheese Pancakes with Blueberries recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

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A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is pretty uncomplicated to live green, after all. A lot of it really is basically making use of common sense.

We hope you got insight from reading it, now let's go back to lemon cream cheese pancakes with blueberries recipe. To make lemon cream cheese pancakes with blueberries you need 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon Cream Cheese Pancakes with Blueberries:

1. You need of flour.
2. Provide of sugar.
3. Take of baking powder.
4. You need of baking soda.
5. Provide of salt.
6. Take of eggs large , separated.
7. Get of buttermilk.
8. Get of cream cheese , cut up.
9. You need of butter melted.
10. Get of vanilla.
11. Take of lemon juice.
12. Take of lemon zest of large.
13. Use of blueberries fresh or frozen.

Steps to make Lemon Cream Cheese Pancakes with Blueberries:

1. In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt..
2. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest..
3. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter..
4. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan..
5. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes..
6. Serve with honey, maple syrup, or jam..

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