Griddle Special Recipe

Make filling

Place softened cream cheese in a medium bowl. Using a hand mixer or stand mixer, beat cream cheese until smooth. Add powdered sugar, heavy cream, vanilla extract, lemon zest (if using) and salt. Beat on medium-high until light, fluffy and spreadable, about 1–2 minutes. Taste and adjust sweetness or lemon. Transfer filling to a piping bag or a small bowl and refrigerate while you prepare batter (or refrigerate up to 24 hours).

Prepare batter

In a large bowl whisk together flour, sugar, baking powder and salt until combined. In a separate bowl whisk the egg, milk, melted butter and vanilla. Pour wet ingredients into dry and stir gently until just combined; small lumps are fine. Let batter rest 5 minutes while you heat the griddle.

Heat griddle

Preheat a griddle or nonstick skillet over medium heat (about 350°F/175°C). Lightly brush with oil or butter.

Cook pancakes with filling

For each stuffed pancake, pour about 3 tbs of batter (roughly 2.5–3 inch round) onto the hot griddle. Immediately spoon or pipe about 1 tbs of the whipped cream cheese filling into the center of the batter disk, leaving a small border of batter around the filling. Quickly spoon about 2 tbs of batter over the filling to seal it, smoothing the top. Cook until edges set and bubbles form on the surface, about 2–3 minutes. Carefully flip with a thin spatula and cook the other side until golden and cooked through, about 1–2 minutes. Adjust heat as needed so pancakes brown but don't burn.

Keep warm

Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining pancakes.

Serve

Stack stuffed pancakes, dust with confectioners' sugar, top with fresh berries or fruit compote and serve with maple syrup on the side. Serve warm.