Ingredients
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1 (3 ounce) package cream cheese, softened
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3/4 cup whipped topping
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1 cup all-purpose flour
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1/2 cup graham cracker crumbs
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 eggs, lightly beaten
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1 1/4 cups buttermilk
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1/4 cup butter, melted
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1 cup blueberries (fresh or frozen)
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3/4 cup maple syrup
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additional blueberries
Instructions
- 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).
- Editor’s 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.