Blueberry Cheesecake Flapjacks

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 0.5 (8 ounce) carton frozen whipped topping, thawed
• 1/2 cup fresh blueberries (or frozen,thawed)
• 1 cup maple syrup (or maple-flavored syrup)
• 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 1/4 cup butter, melted
• 1/2 teaspoon baking soda
• 1 cup fresh blueberries (or frozen,thawed)

Recipe

• 1 for filling: in a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.
• 2 beat in whipped topping just until smooth. cover and chill until serving time.
• 3 for syrup: combine syrup and berries in a small saucepan; heat just to boiling. remove from heat.
• 4 for pancakes: in a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
• 5 set aside.
• 6 in another bowl combine eggs, buttermilk, and melted margarine or butter.
• 7 add egg mixture to flour mixture; stir just until moistened.
• 8 stir in the 1 cup of blueberries.
• 9 for each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
• 10 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.
• 11 for each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes.
• 12 top with blueberry syrup.
• 13 store remaining cream cheese mixture in refrigerator for up to 7 days.