Smooth Cream Cheese Pancakes

• 3 Tb flour
• 2 Tb sugar
• 1/4 tsp salt
• 8 oz cream cheese
• 3 Tb sour cream
• 1/4 c butter, melted
• 3 eggs

Preheat your griddle pan.

In a small bowl, combine flour, sugar, and salt.

In a large bowl, beat cream cheese until soft. Beat in sour cream and butter. Add eggs, one at a time.

Combine the wet and dry, beating until smooth.

Cook as you normally cook pancakes.

Note--these did not have the traditional pancake texture. I was worried at first that they had too much of an egg-like consistency. But, rest assured fellow egg-haters, the texture shouldn't bother you!

We had these with a bottle raspberry syrup. Next time we'll use a home-made berry sauce.

(inspired by our best bites)