Ingredients Jump to Instructions ↓

  1. 1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night

  2. 1 cup flour

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 2 tablespoons sugar

  7. 1 cup milk

  8. 1 egg, lightly beaten

  9. 2 tablespoons butter, melted (or oil)

  10. 1/2 cup blueberry syrup (see below)

  11. 1/4 cup crumbled amaretti crust

  12. 1 cup blueberries

  13. 1/4 cup water

  14. 1/2 cup sugar

  15. 1 tablespoon water

  16. 2 teaspoons cornstarch

  17. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  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.

  11. Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes.

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

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


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