Fruited Sour Cream Pancakes

Living in Atlanta, I am separated from New Orleans by a scant 469 miles and, alas, I've never been to Mardi Gras.  Chalk it up to a lack of wanderlust in my younger years, or assume finances dictate extra money be spent on Little League Baseball or Pop Warner Football.  You'd be right on both counts.  For now, I follow the festivities vicariously.

This afternoon I learned that many revelers cook pancakes on Fat Tuesday in an effort to use up all the milk, flour, and sugar they won't be needing during Lent.  My mind went, immediately, to this recipe.  I've seen them called "Brunch Pancakes" or "Dessert Pancakes".  I just call them "yummy".

What's In It:

1 8 oz. pkg. cream cheese at room temperature (Low fat is fine)

4 eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

2 tbs. vegetable oil

2/3 c. unbleached flour

1/2 tsp. salt

1 3/4 c. pie filling, warmed (Use your favorite!  Unless your favorite is pumpkin or mincemeat!)

1/2 c. granulated sugar

2 tbs. cinnamon

How To Make It:

Mix sugar and cinnamon in small bowl.  Set aside.

In large bowl, beat cream cheese with eggs on medium speed until well blended.

Add flour and salt, mix well.

Add oil to large skillet over medium heat.

Drop cream cheese mixture onto heated skillet, forming pancakes 3" to 4" in diameter.

Cook 1 minute or until bubbles form on surface.

Turn to brown other side, cooking 1 minute or until edges are done.

Repeat until all batter is used.

To serve:  place 3 to 4 pancakes on dessert plate.

Top with pie filling and sprinkle with cinnamon sugar.