Pancakes: Blueberry Cheesecake Flapjacks
Source of Recipe
dmvezina
List of Ingredients
- Filling Between Pancakes:
- 1 (8 ounce) package cream cheese, softened
- 1/2 of an (8 ounce) carton frozen whipped topping, thawed
- Syrup:
- 1/2 cup fresh or frozen blueberries, thawed
- 1 cup maple or maple flavored syrup
- Pancakes:
- 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 butter, melted
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen blueberries, thawed
Instructions
- Filling: 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 serving time.
- Syrup: Combine syrup and berries in a small saucepan; heat just to boiling. Remove from heat.
- Pancakes: 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 of 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 approximately 16 pancakes (4 or 5 servings).
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