Blueberry Cheesecake Flapjacks

Ok...just look at that picture and try to tell me you don't want some of this...like, NOW! Yeah...that's what I thought :) Trust me, this was just as good as it looks. Jesse and Heath absolutely devoured it. That cream cheese/whipped cream topping was SOOOO good, and definitely necessary. This was the first time I ever made pancakes from scratch (with actual flour and eggs, not just Bisquick), and it was surprisingly easy! Yes, it's a little more time consuming than just throwing together some pre-made pancake mix, but it's definitely worth it. I still love Bisquick for when I don't feel like a mess, and just want to eat, but this is a great recipe for a Saturday morning breakfast when you want to get a little more creative. I think next time I'll try it with bananas!

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'Blueberry Cheesecake Flapjacks'

Source: Taste of Home

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.

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