Instructions
- First, brown the butter. Melt 4 tablespoons of butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool completely.
- In a large bowl, whisk together the Flour, Sugar, Baking Powder, Baking Soda, and Salt from the Pancake Batter group.
- In a separate bowl, combine the Buttermilk, Egg, cooled Browned Butter, Vanilla Extract, and Lemon Zest from the Pancake Batter group. Add the softened Cream Cheese and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- In a small bowl, combine the Graham Cracker Crumbs, Brown Sugar, and Melted Butter from the Graham Cracker Crumble group. Mix well.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Sprinkle a tablespoon of the Graham Cracker Crumble over each pancake while cooking.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with Strawberry Sauce and Whipped Cream from the Toppings group.
