Blueberry Cheesecake Flapjacks
Shelly
ingredients
- 3 oz. cream cheese, softened
- 3/4 c. whipped topping
- 1 c. all-purpose flour
- 1/2 c. graham cracker crumbs
- 1 Tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs. lightly beaten
- 1 1/4 c. buttermilk
- 1/4 c. butter, melted
- 1 c. fresh or frozen blueberries
- warmed maple syrup
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.
- 3
Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
- 4
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side in golden brown.
- 5
Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.
Source: Shelly
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