blueberry cheesecake pancakes!
- 1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 1 egg, lightly beaten
- 2 tablespoons butter, melted (or oil)
- 1/2 cup blueberry syrup (see below)
- 1/4 cup crumbled amaretti crust
Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.
Mix the milk, egg and butter in another large bowl.
Mix the dry ingredients into the wet.
Mix in the cream cheese.
Heat a pan over medium heat and melt a touch of butter in it.
Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Repeat for the remaining batter.
Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.
A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes.
Servings: makes 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 min