Blueberry Cheesecake Pancakes

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.

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.