8 oz Cream Cheese
8 eggs
4 tsp of cinnamon or pumpkin spice seasoning
Mix all in a blender until smooth.
The batter is very runny. With that said you need to either cook it in a small fry pan or in a waffle iron.
If you cook in a frying pan, think of it as a crepe and fill just the bottom of the pan. Cook for a couple of minutes until it starts to get bubbly, then flip.
If you cook in a waffle iron, turn it to the lowest setting and use oil in your iron to avoid sticking.
Options for toppings:
Your choice of Maple Syrup (I prefer the real stuff)
Using a hand mixer, whip a pint of heavy whipping cream until just barely thick. Add 1 tsp of vanilla and 3 tsp of cinnamon or pumpkin spice seasoning. I usually make this ahead of time and put it back in the fridge to stay cool. To serve, I add cream and fruit to the top of my pancake/waffle and enjoy.
I do not add sugar to either the batter or the cream. This is something that some may need to work towards, but our family finds it to be too sweet currently.
This recipe was adapted from ibreatheimhungry.com
Print Recipe Here
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