Cream Cheese Hotcakes

These pancakes were a favorite of mine as a child. I loved them so much and I still love them today and now my girls love them just as much as I do.

These pancakes are thin due to the fact that they are basically all cream cheese and not a lot of flour and no rising agent. So make sure they are cooked on the first side before flipping and make sure not to make them too big or you will have trouble flipping them. I always lift of a little side of the pancake to check if they are done before trying to flip them.
In a large bowl beat cream cheese until fluffy. Gradually beat in eggs. Mix in flour and sugar until smooth and well blended.

Cream Cheese Hotcakes

Ingredients:

• 8 ounce reduced fat cream cheese, softened
• 3 eggs, well beaten
• 2 tablespoons all purpose flour
• 2 teaspoons granulated sugar

Directions:

1. In a large bowl beat cream cheese until fluffy.
2. Gradually beat in eggs. Mix in flour and sugar until smooth and well blended.
3. Heat a griddle and spray well with cooking spray.
4. Pour a silver dollar sized amount of batter onto hot griddle. Cook until golden brown on both sides.

Enjoy!!!

Serves: 4
Calories: 193
Total Fat: 12.8g
   Saturated: 7.1g
   Polyunsaturated: 0g
   Monounsaturated: 3g
   Trans: 0g
Cholesterol: 168.8mg
Sodium: 392.5mg
Potassium: 222.2mg
Total Carbs: 10.9g
   Dietary Fiber: 0.1g
   Sugars: 7.2g
Protein: 8.9g
Vitamin A: 12.5%
Vitamin C: 0%
Calcium: 13.5%
Iron: 3.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.