When I was little, my mom used to make her own maple syrup and to this day she still does. It always kept so well in the refrigerator, so I was used to eating my syrup cold over our decades-old family pancake recipe. I love being able to share some of those same recipe traditions with my family now.
On Saturdays, after sleeping away the morning, the kids love to wake up to a steaming stack of fresh pancakes!
Now that I'm watching my sodium intake, it's a challenge not to eat them all, but I still enjoy making them for the family! Here's a twist on the family favorite I came across. This recipe is not mine, but I'm happy to share anyway. YUM!
Could there possibly be anything better than cream-cheesy pancakes?
*First, you must cut the cream cheese into 4 slices lengthwise and place on an ungreased cookie sheet. Freeze 8 hours (or overnight).
For the cakes:
1 package (8oz) cream cheese
2 cups original Bisquick mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.