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Pancakes: Blueberry Cheesecake Flapjacks

Source of Recipe


dmvezina






List of Ingredients



• Filling Between Pancakes:
  
• 1 (8 ounce) package cream cheese, softened
  
• 1/2 of an (8 ounce) carton frozen whipped topping, thawed
  
• Syrup:
  
• 1/2 cup fresh or frozen blueberries, thawed
  
• 1 cup maple or maple flavored syrup
  
• Pancakes:
  
• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/2 cup graham cracker crumbs
  
• 2 beaten eggs
  
• 1 tablespoon sugar
  
• 1 1/4 cups buttermilk
  
• 1 teaspoon baking powder
  
• 1/4 cup margarine or butter, melted
  
• 1/2 teaspoon baking soda
  
• 1 cup fresh or frozen blueberries, thawed
  






Instructions



1. Filling: In a medium bowl, beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in whipped topping just until smooth. Cover and chill until serving time.
   
   
2. Syrup: Combine syrup and berries in a small saucepan; heat just to boiling. Remove from heat.
   
   
3. Pancakes: In a large mixing bowl, stir together flour, graham cracker crumbs, sugar, baking powder, baking soda and salt. Set aside.
   
   
4. In another bowl, combine eggs, buttermilk and melted margarine or butter.
   
   
5. Add egg mixture to flour mixture; stir just until moistened. Stir in the 1 cup of blueberries.
   
   
6. For each pancake, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side, or until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry.
   
   
7. For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes. Top with blueberry syrup.
   
   
8. Makes approximately 16 pancakes (4 or 5 servings).