Pancake Mondays: Cream Cheese

Monday, one-day. Tuesday, two-day. Wednesday, when, what day? and Thursday, the third day!  -Joey Tribianni

Tuesday. You think it’s the 2nd day of the week. But really, it still is Monday. Okay, it feels like Monday. It’s still blue all over you. You can’t wait for Wednesday.

Wednesday. It’s starting to feel a little like sunshine. The haze from the blues is slowly easing its way out. It’s just two more days to the weekend. You muster the courage to live out Wednesday.

Thursday. The weekend’s near, and yet so far. You drag yourself out from under the comforters. It’d be real nice to sleep in. But it’s a school day still. You’ve got a backbreaking day ahead of you. Try not to think of the weekend. Or try not to think at all.

Friday. It’s two-thirds sunshine with much room for breeze. Just 3 hours of school and you’re out. Time for high tea and macarons. Time for popcorn and a movie. Time to hit the gym. It’s time for the weekend.

Saturday. It’s a day so warm and fuzzy. It tastes like summer and autumn together. Have fun or be lazy. Make a choice.

Sunday. It’s God’s day. Stop working on that last minute assignment. It’s time for worship.

Monday. And you thought that was it. It’s a whole new week again. It’s as blue as blue can be. It feels like the Great Depression. You need a way out. Make pancakes. After all, it is Monday.

These pancakes were just about the usual. Only there’s cream cheese, which lends a citrus note to the normally sweet breakfast. Think of these as those little Japanese pancakes you see at the mall.

But nothing cures a bruised morning than a stack of piping hot flapjacks.

May these brighten up your day and in many Mondays to come.

Cream Cheese Pancakes

from fairhopefoodie

makes enough for 4

2 cups all purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
1 large egg
1-3/4 cup milk
3 oz. cream cheese, softened
2 oz. cream cheese, cubed (small)
1 tablespoon butter, melted
1/2 teaspoon vanilla extract

Combine flour, salt, baking powder and sugar together in a large bowl; make a well in center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).

Combine egg, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).

Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side (second side cooks much quicker). Serve pancakes with maple syrup and berries or bacon.

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