Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Triple Berry Pancakes With Cream Cheese Filling Recipe

I cannot help myself. I have declare this summer the summer of drunken triple berry everything. It will be a very good summer.

Enter stage left… or stage right… or does it even really matter which side of the stage they enter from?  The drunken-triple-berry-topped cream-cheese-filled pancakes.

DRUNKEN TRIPLE BERRY TOPPING:

  • 4 cups mixed fresh berries
  • 2 cups sugar
  • Juice from 1/2 fresh lemon
  • 1/2 cup bourbon (or water)
  • 4 tablespoons cornstarch

Place berries in a medium bowl. If using strawberries, cut them into small pieces. This time I used strawberries, blueberries and raspberries.  My favorite to mix in though is normally blackberries. They are so purpley and divine.

Add sugar, lemon juice and bourbon.

Give a stir and allow to sit for at least a half an hour.

After berries have had time to rest, place in a sauce pan.

While cold, stir in cornstarch until well-mixed.

Turn onto medium high heat while continually stirring. Watch for filling to boil and keep stirring until thickened. Keep warm and serve warm.

Oh momma.

Make a stack of pancakes. Or two.

A double batch of these pancakes will make enough to match the cream cheese and berry topping recipes and will feed about 6-7 people. Or, you know, less people and more food – depending on who you’re feeding. Either way, big eaters and small will be happy.

PANCAKE INGREDIENTS:

  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Keep pancakes warm on a baking sheet in 170F oven. Cover well with foil while finishing making the pancakes to prevent them from drying out.

Pancake tips here.

Whip together cream cheesy goodness.

CREAM CHEESE FILLING RECIPE:

  • 4 ounces cream cheese, softened
  • 1/4 cup butter (or 1/2 a stick) softened
  • 2 teaspoons fresh lemon juice
  • 1/2 cup powdered sugar
  • Up to a tablespoon warm water, if needed to thin
  • Dash of salt

Mix well with a hand mixer.

Spread cream cheese filling on top of each pancake. Stack and then adorn with plenty of berry topping and, perhaps, a sprig of fresh mint.

Yes, indeed, it will be a very good summer.

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Ovens

I leave ovens on. It’s what I do. #oopsIdiditagain

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013