Blueberry Cheesecake Flapjacks |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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I haven't tried these yet but plan to make with strawberries for the strawberry recipe swap. Ingredients:
1 (8 ounce) package cream cheese, softened |
0.5 (8 ounce) carton frozen whipped topping, thawed |
1/2 cup fresh blueberries (or frozen,thawed) |
1 cup maple syrup (or maple-flavored syrup) |
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 1/4 cup butter, melted |
1/2 teaspoon baking soda |
1 cup fresh blueberries (or frozen,thawed) |
Directions:
1. For filling: In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.
2. Beat in whipped topping just until smooth. Cover and chill until serving time.
3. For syrup: Combine syrup and berries in a small saucepan; heat just to boiling. Remove from heat.
4. For pancakes: In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
5. Set aside.
6. In another bowl combine eggs, buttermilk, and melted margarine or butter.
7. Add egg mixture to flour mixture; stir just until moistened.
8. Stir in the 1 cup of blueberries.
9. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
10. 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.
11. For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes.
12. Top with blueberry syrup.
13. Store remaining cream cheese mixture in refrigerator for up to 7 days.
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