Blueberry Cheesecake Pancakes - America's Best Copycat Recipes

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Blueberry Cheesecake Pancakes


Pancake Recipe

Serves 2

1 (4 oz) 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
1/2 cup blueberry syrup (see below)
1/4 cup crumbled amaretti crust

Cut the cream cheese into small pieces. 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.

Blueberry Syrup
Makes 1 cup

1 cup blueberries
1/4 cup water
1/2 cup sugar
1 tablespoon water
2 teaspoons cornstarch
1 tablespoon lemon juice

Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes. Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes. Remove from heat and mix in the lemon juice.
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