Ingredients

The following ingredients have 6 Servings
  • B
  • l
  • u
  • e
  • b
  • e
  • r
  • r
  • y

Instruction

  • <p>Cut the cream cheese into 5-mm cubes (see Note) and put it in the freezer while you start the batter.</p> <p>In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, half the butter, and vinegar. Stir the wet ingredients into the flour mixture. Let the batter sit around for 5 minutes, then stir in the cream cheese cubes.</p> <p>Heat a griddle or cast-iron frying pan over medium-high heat. Reduce the heat to medium, brush the griddle with some of the remaining melted butter, and use a ladle (75 ml) to measure the batter on to the griddle. Dot each pancake with 1 tablespoon of the blueberries and cook until tiny bubbles push up through the pancakes and the edges are lacy and brown, 1 to 2 minutes. Flip and cook until the underside is cooked and lacy, another 1 to 2 minutes. Continue cooking the pancakes, brushing the griddle with more melted butter between batches.</p> <p>Stack 2 or 3 pancakes on each plate, dot with butter, drizzle with syrup, and sprinkle with biscuit crumbs and blueberries.</p> <p>Note: When spread, cream cheese is a pleasant blanket for bread. But if you leave it in cubes, it holds its shapes and contains a sour creaminess that adds a ton of flavourr to recipes like this one.</p>