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Blueberry Cheesecake Pancakes
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Description
These pancakes are SO yummy! The homemade cheesecake spread used instead of butter makes them unique and delicious.
Ingredients
- FOR THE TOPPING:
- 3 ounces, weight Cream Cheese, Softened
- ¾ cups Cool Whip Or Other Whipped Topping
- FOR THE PANCAKES:
- 1 cup Flour (we Use White Wheat For A Healthier Choice)
- ½ cups Graham Cracker Crumbs
- 1 Tablespoon Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 whole Eggs, Slightly Beaten
- 1-¼ cup Buttermilk (If You Don't Have Any You Can Make Your Own By Adding 1 Tablespoon Lemon Juice To Milk And Letting It Sit For A Minute)
- ¼ cups Butter, Melted
- 1 cup Fresh Blueberries
- Warm Maple Syrup
Preparation
For the topping: In a small bowl beat cream cheese and whipped topping until smooth. Chill until serving.
In a large bowl, combine the flour, graham cracker crumbs, sugar, baking powder, baking soda and salt.
In another medium sized bowl combine the eggs, buttermilk and butter; add to dry ingredients and stir just until moistened. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown. Remove cooked pancakes from the griddle and repeat cooking the rest of the pancakes.
Spread topping over pancakes instead of butter. Serve with warm maple syrup.
Makes about 10 pancakes.
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