Lemon Cheesecake Pancakes

•8 ounces cream cheese, softened

 

•2 eggs, beaten

•5 teaspoons all-purpose flour

•1 ½ teaspoons white sugar

•2 teaspoons butter, melted – divided

•confectioners sugar for dusting

•1 teaspoon lemon juice

•½ lemon, cut into wedges

  • Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
  • Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  • Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  • Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  • To serve, sprinkle with confectioners sugar and drizzle with lemon juice. Serve with lemon wedges.Pancakes

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