Topped with fresh fruit and wrapped around a rich cream cheese filling, these thin pancakes are great for a special-occasion breakfast or brunch.


Cream Cheese-Filled Breakfast Pancakes



For filling:

  • In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.

  • Add whipping cream and vanilla. Beat mixture on low speed until combined. Stir in the powdered sugar.

  • To serve, spoon 2 tablespoons of filling onto each thin pancake; roll up. Place 2 of the stuffed pancakes on each of 6 plates. Sprinkle with additional powdered sugar. Top with fresh berries. Makes 6 servings.

Nutrition Facts (Cream Cheese-Filled Breakfast Pancakes)

183 calories; 11 g total fat; 67 mg cholesterol; 165 mg sodium. 18 g carbohydrates; 1 g fiber;