For the rainy Sundays

Yesterday was one of those rainy Sundays. You know what I mean, right? You wake up and it is so dark outside that the idea of going out for brunch does not even show up in your brain. However, cooking a nice breakfast that gives you the energy to not go back to bed, that's what a rainy Sunday is about.

I made these pancakes, and then we went shopping. Convincing Scott to go shopping is much more than challenging. I think these pancakes helped. I mean, you can't say no to whom feeds you the most delicious pancakes for breakfast, can you?



These are not regular pancakes. They have ingredients most pancakes don't have, like lemon juice and cream cheese. The baking powder, baking soda and stiff egg whites give them the best spongy and light texture, and the cream cheese chunks that melt in your mouth are just heaven. The original recipe has blueberries, but I was certainly not going to go to the store to get them and they were the only ingredient I didn't have, so I substituted them with strawberries, and I do not regret it.

I halved the recipe because the original says it serves 6 people. However, I only got 6 pancakes, so if you are very hungry I recommend making the whole recipe. It will make about 10-12 pancakes.

This is the best advice I can give you right now: MAKE THESE PANCAKES.

Strawberry and cream cheese pancakes
Adapted from ENunn, best pancake contest winner in FOOD52


1 1/2 cups / 200g flour
1 tbsp / 15g sugar
1 tbsp / 15g baking powder
1/2 tsp  baking soda
1 pinch of salt
2 eggs, whites and yolks separated
1 cup / 235ml buttermilk
6oz / 180g cream cheese, cut into 1/2 inch cubes
1 tbsp melted butter
1 tsp vanilla extract
2 tbsp lemon juice
10 strawberries, thinly sliced
Butter or oil to grease the pan

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk the egg yolks and the buttermilk. Add the cream cheese and whisk until the cheese separates into very small lumps. Stir in lemon juice, vanilla extract and melted butter.

Add the dry ingredients to the wet mixture and stir to combine.

Beat the egg whites until stiff peaks form. Fold them gently into the batter.

Heat a griddle or cast iron pan (I used a non-stick) over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Working in batches, drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the strawberries. After 2 minutes, or when they have completely puffed, turn them over and cook for another 1 or 2 minutes. Grease the pan before making every batch. Serve with honey or maple syrup or jam.