Cravings: Hungry For More - Blueberry Cream Cheese Pancakes

Ya'll know that I'm convinced that Chrissy Teigen and I were best friends in a past life. I agree with most of her opinions and I think she has a similar palette to me, as I haven't met a food in her cookbooks that I did not like. Also, her favourite dessert is my favourite childhood dessert (that's not available in Canada): Marie Callender's sour cream pie. When I'm being lazy we make breakfast for dinner. It's not as fancy as my fabulous Sunday morning family breakfasts but its great, nonetheless.

From Chrissy Teigen's Cravings 2, I made her Blueberry pancakes with cream cheese bombs and it went over better than I expected. My husband had four, my baby had one, and my toddler and her friends each had a huge pancake (which was amazing because they HATE pancakes). See? No one can resist Chrissy. Below is my take on her recipe because with kids running around you never have a spare second to read a whole recipe.

Ingredients

½ brick cream cheese (4ozs)

1 cup flour

2 tbs sugar

1 tsp baking powder

1/8 tsp table salt

1 ¼ cups buttermilk

1 egg

¼ cup butter (½ melted and ½ solid)

1 cup blueberries

3 graham crackers, shaved with a microplane grater (because I’m extra)

*I omitted the vinegar and reduced the recipe to half of what Chrissy calls for for the actual pancake batter. We still had more than enough pancakes to feed 2 adults and 4 kids. Also, I have made these with Aunt Jemima pancake mix and it was great!

Directions

Cut your cream cheese into half-bite-sized pieces, lay in a single layer and pop them in the freezer until the pancakes are on the stove.

Sift and combine the flour, sugar, baking powder and salt. Add buttermilk, egg and melted butter and stir well with a whisk to combine. Let sit for 5-10 minutes to get the acid moving and to make the batter fluffier. Throw in all of the blueberries now.

Warm a bit of the leftover butter in a non-stick skillet over medium-low heat. Warm it for longer than you think it needs, you want it to be the right temperature. Remove the cream cheese from the freezer and get ready to drop bombs. Using a 1/3 cup measuring cup, ladle the batter into the skillet. Let cook until a few bubbles start to form and add drops of cream cheese. When bubbles are all over the pancake, flip and cook on the other side, maybe only another minute.

When you remove the pancakes top with butter (optional) and maple syrup (mandatory - for Canadians especially) and grate the graham cracker crumbs over top.

These are a great, filling breakfast, lunch or dinner. I know everyone in my house was happy so it's a new staple for us.