Ingredients
Pancake:
2 tablespoons butter
6 eggs
3 ounces cream cheese, softened
1 cup milk
3 tablespoons GOLDEN BLOSSOM HONEY
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Berries:
2 cups fresh berries (sliced strawberries, blueberries or raspberries)
2 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400°.
Place butter in a 9-inch cake pan. Put in oven while preparing pancakes. Heat pan until butter melts. Watch that it does not brown. Swirl butter in pan to coat.
While butter melts, process remaining pancake ingredients in a blender. Blend until smooth. Remove pan from oven and pour pancake mix into heated pan.
Bake until pancake is golden and puffed, about 20 – 25 minutes. Center of pancake will fall when removed from oven. While pancake bakes, toss berries with honey.
To serve, slice pancake into wedges. Top with berries.
Serves: 4
Place butter in a 9-inch cake pan. Put in oven while preparing pancakes. Heat pan until butter melts. Watch that it does not brown. Swirl butter in pan to coat.
While butter melts, process remaining pancake ingredients in a blender. Blend until smooth. Remove pan from oven and pour pancake mix into heated pan.
Bake until pancake is golden and puffed, about 20 – 25 minutes. Center of pancake will fall when removed from oven. While pancake bakes, toss berries with honey.
To serve, slice pancake into wedges. Top with berries.
Serves: 4
