Blueberry Cheesecake Pancakes

By cwyorkiex3

Blueberry cheesecake inspired pancakes stuffed with chunks of cream cheese and topped with a blueberry sauce and crumbled cheesecake amaretti crust.

Blueberry Sauce
A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes.

Ingredients

• Blueberry Sauce:
• Servings: makes 2 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• 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
• 1 cup blueberries
• 1/4 cup water
• 1/2 cup sugar
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice

Preparation

Step 1

Pancakes:
1.Cut the cream cheese into small pieces.

2.Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3.Mix the milk, egg and butter in another large bowl.

4.Mix the dry ingredients into the wet.

5.Mix in the cream cheese.

6.Heat a pan over medium heat and melt a touch of butter in it.

7.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.

8.Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

9.Repeat for the remaining batter.

10.Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.

Blueberry Sauce:
1.Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes.

2.Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes.

3.Remove from heat and mix in the lemon juice.