Blueberry Cheesecake Flapjacks |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These flapjacks are so pretty, itâs tempting to just gaze at them. But as good as they are to look at, theyâre even better to eat! âDonna Cline, Pensacola, Florida Ingredients:
1 package (3 ounces) cream cheese, softened |
3/4 cup whipped topping |
1 cup king arthur unbleached 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:
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).
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