Cream Cheese & Lemon Pancakes
My Happy Place
In this world of mine there is always something new, fancier or trendier than the thing behind. Being a person who gets bored easily, this could be heaven on earth. Sometimes it’s a new food that you have never heard about. Maybe it’s the latest methodology on how to teach your kid math or science. It keeps you going and always longing for the next thing to come. My excitement is always up.
Nevertheless, I still can recognize when everything around is daring my attention span. That is the moment when I crave for simple and uncomplicated. Essential if I must say. Those things warm your soul and make you pause, like your own emotional oasis. You need to have these things under your arm all the time, so you can reach for them in the midst of any happening.
That’s why I wanted to share with you my super simple pancakes recipe. They are our anchor pancakes, just a good warm comfort breakfast. Swirling around pancakes with different kinds of flours, techniques, additions to the batter, fats and everything in between, these are just some happy, simple and delicious pancakes that you can always count on. If you follow my Instagram you’ll know that I have experimented with my pancakes like crazy. But then it occurred to me that I hadn’t officially shared yet the recipe of our favorite Sunday breakfast by far. I wanted then to start with a recipe you could make your own with whatever your mood is that moment and with your favorite staple pantry ingredients (yes, it's time you call your coconut oil a staple pantry ingredient!).
1. Use the time for dissolving the sugar to prep fixings, coffee, etc., that way you will eat as soon as you are done cooking.
2. Have you heard that the first batch of pancakes is not the best because you’re still working on the pan heat? Don’t waste a batch! When you think the pan is ready just pour a small amount of batter in the center of the pan. If it takes too long then you know you will have to wait a minute more to be able to cook them on medium high heat for the first couple of batches. Halfway through cooking you will probably have to lower the heat to medium low.
3. For pancakes leftover, place them in a flat surface (tray or plastic plate) without overlapping them too much and freeze them for a couple of hours or until the next day, then store them in freezer plastic bags.
4. If you don't have almond flour on hand just use regular all purpose flour.
Cream Cheese & Lemon Pancakes
Coconut milk – 1 ¼ cup
Freshly squeezed lemon juice – ¼ cup
Unsalted butter – 5 TBSP
Raw sugar – 1 TBSP
Unbleached all purpose flour* – 1 cup
Almond flour (see recipe notes) – ½ cup
Baking soda – 1 Tsp
Cream cheese, softened (optional) – 1 oz
Vanilla paste or extract – 1 TBSP
Fine sea salt – 1 Tsp
Eggs, separated – 2
Warm pure maple syrup and fresh fruits for serving
In a small bowl or in a large measuring cup mix the coconut milk with the lemon juice.
In a medium glass bowl melt the butter in the microwave. Add the sugar and using a hand whisk mix well. Let it rest for a few minutes so the sugar dissolves almost completely.
In another medium bowl combine well the flour, almond flour and baking soda with a dry hand whisk.
Add to the butter and sugar the cream cheese and mix. Then add the vanilla, salt and egg yolks and whisk well until everything is well combined. Pour the milk lemon mixture and mix everything once more.
Using an immersion blender with the whisk attachment whipped the egg whites until soft peaks forms. Start with a lower speed to prevent splash, then increase the speed a bit to finish whipping them.
Using a wooden spoon mix in the flour mixture into the wet ingredients in three additions, mixing gently between each addition just until the flour incorporates with the wet ingredients. Gently fold in the egg whites in two adition, starting from the center outwards and turning the bowl to cover all the batter.
Heat in medium heat a large non-stick skillet or a cast iron pan. Melt some butter. As soon as the butter is melted and sizzling pour about ¼ of a cup on the skillet, using a ladle or a dry measuring cup. Fill the pan with 3 to 4 pancakes. Cook until the edges look golden and crispy and the center has some bubbles, about 2 minutes. Flip them over and cook for 45 second to 1 minute more. Using a spatula retire each pancake from the heat a place them over a plate. Repeat this process with the remaining batter, lowering the heat to medium low if they are burning too fast.
Serve with fruits, spreads, and a drizzle of warm maple syrup.