Blueberry Cheesecake Flapjacks
Servings 4
Ingredients
- 1 package (3 ounces) cream cheese, softened
- 3/4 cup whipped topping
- 1 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1-1/4 cups buttermilk
- 1/4 cup butter, melted
- 1 cup fresh or frozen blueberries
- 3/4 cup maple syrup, warmed
- Additional blueberries, optional
Directions
- For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
- In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn
when bubbles form on top. Cook until the second side is golden
brown. Spread topping over pancakes. Top with warm syrup; sprinkle
with additional blueberries if
desired. Yield: 12 pancakes (3/4 cup
topping).
Editor’s Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
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