Raspberry Cheesecake Stuffed Pancakes

 

Ingredients:

11⁄2 cups all-purpose flour

 4  teaspoons baking powder

 1  tablespoon granulated sugar

1⁄2  teaspoon salt

11⁄4  cups whole milk

1 large egg

 4  ounces cream cheese, softened

 2  tablespoons confectioners’ sugar

 1⁄4  teaspoon vanilla extract

 1  cup fresh raspberries

 Maple syrup

Garnish: confectioners’ sugar

How to Bake:

1. In a large bowl, whisk together flour,  baking powder, granulated sugar, and  salt. In a small bowl, whisk together milk and egg. Stir milk mixture into  flour mixture just until combined.
2. Spray a large skillet with cooking spray, and heat over medium-high heat. Cook batter by ¼cupfuls until lightly browned on bottom, about 2 minutes. Turn and cook for 1 minute.
3. Meanwhile, in a medium bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until smooth. Spread mixture onto one side of each pancake, and top with a few raspberries. Fold up sides of pancakes, and secure with wooden picks. Serve immediately with maple syrup. Sprinkle with confectioners’ sugar, if desired.