Blueberry Cheesecake Flapjacks - cooking recipe

Ingredients
    1 (3 ounce) package 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 blueberries (fresh or frozen)
    3/4 cup maple syrup (optional)
    additional blueberries (optional)
Preparation
    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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