Blueberry Cheesecake Flapjacks |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another recipe from TOH which I had marked to try and now posting here for safe keeping. This is almost a dessert for breakfast. 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) |
Directions:
1. For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
2. 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.
3. 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).
4. 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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