Blueberry Cheesecake Flapjacks

1. 1

   For filling: In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.

2. 2

   Beat in whipped topping just until smooth.

3. 3

   Cover and chill until serving time.

4. 4

   For syrup: Combine syrup and berries in a small saucepan; heat just to boiling.

5. 5

   Remove from heat.

6. 6

   For pancakes: In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.

7. 7

   Set aside.

8. 8

   In another bowl combine eggs, buttermilk, and melted margarine or butter.

9. 9

   Add egg mixture to flour mixture; stir just until moistened.

10. 10

    Stir in the 1 cup of blueberries.

11. 11

    For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.

12. 12

    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.

13. 13

    For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes.

14. 14

    Top with blueberry syrup.

15. 15

    Store remaining cream cheese mixture in refrigerator for up to 7 days.

* Per serving · 4 servings · Values may vary.