How to Make Blueberry-Lavender Cream Cheese Pancake Bake
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In a bowl, whisk together flour, sugar, baking powder, and salt.
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In a skillet over low heat, soften cream cheese then add eggs and milk, whisking until smooth.
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Stir in flour mixture until just combined, then fold in blueberries and lavender.
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Spread batter evenly in skillet, cover, and cook on low heat for 14 minutes until set.
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Let cool for 5 minutes and slice into wedges.
Pro Tips for Perfect Blueberry-Lavender Cream Cheese Pancake Bake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of all-purpose flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Blueberry-Lavender Cream Cheese Pancake Bake?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Blueberry-Lavender Cream Cheese Pancake Bake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for all-purpose flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.