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!
'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.