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I've been making these cheese pancakes for years, and everybody seems to like them. I recently started using white whole wheat and cutting back on the sugar, and nobody noticed. The recipe shown here is my version. You can serve with sour cream or yogurt, but they really don't need it–they're packed with flavor. These are also great for quick meals-on-the-go. I like to make a double batch so I can freeze some zip-lock bags of pancakes for emergency meals. They warm up beautifully in the microwave, or you can just defrost and enjoy at room temp. Perfect for grabbing on your way out the door. Happy printing and happy cooking! Vichna Belsky Download and print the recipe here
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