Strawberry Almond Pancakes
|Cream cheese||12 Ounce (4 Small Packages)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 1⁄2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Sliced and sugared strawberries||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄4 Teaspoon|
Beat softened cream cheese with sugar, lemon peel, and lemon juice until light and fluffy.
Put 2 tablespoons of the filling on each pancake and roll.
Place, seam side down, in a shallow baking pan.
Chill until serving time, then heat in a hot oven (400°) just until pancakes are hot.
Combine strawberries, lemon juice, almonds, and almond extract.
Heat or not as desired (contrast of hot pancake and cold strawberries is very pleasant).
Spoon over filled pancakes and serve at once.