Blueberry Cheesecake Flapjacks
FILLING BETWEEN PANCAKES:
1 - 8 oz. Pkg. cream cheese, softened
1/2 of 8-oz. Carton frozen whipped dessert topping, thawed
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
1/2 cup fresh or frozen blueberries, thawed
1 up maple or maple-flavored syrup
Combine syrup and berries in a small saucepan; heat just to boiling. Remove from
1 cup all-purpose flour
1/4 tsp. Salt
1/2 cup graham cracker crumbs
2 beaten eggs
1 Tbsp. Sugar
1 1/4 cups buttermilk
1 tsp. Baking powder
1/4 cup margarine or butter, melted
1/2 tsp. Baking soda
1 cup fresh or frozen blueberries, thawed
In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking
powder, baking soda, and salt. Set aside. In another bowl combine eggs,
buttermilk, and melted margarine or butter. Add egg mixture to flour mixture;
stir just until moistened. Stir in the 1 cup of blueberries.
For each pancake, pour about 1/4 cup 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. For each serving, stack 3 or 4 pancakes, spreading a little
cream cheese mixture between pancakes. Top with blueberry syrup. Makes approx.
16 pancakes (4 or 5 servings).
Store remaining cream cheese mixture in refrigerator for up to 7 days.