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Blueberry Cheesecake Flapjacks



1 package (3 ounces) 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 fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional


For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

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.

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).


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.


Nutritional Facts
3 pancakes with 3 tablespoons topping and 1 tablespoon syrup (calculated without additional berries) equals 646 calories, 26 g fat (16 g saturated fat), 162 mg cholesterol, 734 mg sodium, 93 g carbohydrate, 3 g fiber, 12 g protein.