Beat cream cheese and eggs in medium bowl with mixer until blended. Add flour; mix just until blended.
Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
Serve topped with pie filling and cinnamon sugar.
Prepare using PHILADELPHIA Neufchatel Cheese.
Serve topped with ratatouille or sautéed mixed fresh vegetables instead of the cherry pie filling and cinnamon sugar.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 32g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 5 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.