Romantic 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 with an electric mixer until smooth. Blend in the eggs.

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.