In a medium bowl mix all 5 dry ingredients. In a separate bowl or jug whisk together buttermilk and egg yolks. Add vanilla, lemon zest, lemon juice and lemon olive oil. Mix well, then add cream cheese in small dollops and whisk to combine until the lumps are no bigger than the size of a pea. Stir in wet ingredients in with the dry and mix well. Whisk the two egg whites in a separate bowl until fluffy and whiter. Fold gently into the batter. Heat a pan over medium heat and using a spoon drop the batter and form the pancakes. 1 tablespoon of batter for kids size pancakes or 3 tablespoons for adult size. Flip once you see bubbles coming to the surface, cook for another minute or so. Serve warm with maple syrup and blueberry and chia compote or spread of your choice.
Lemon Cheesecake Pancakes
Silky, citrusy and addictive. These pancakes are a weekend treat; faster to make than a cheesecake but indulgent all the same.
Try them with stewed rhubarb for an added tang or slices of fresh mango and pineapple for a summer version.
