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1
Filling Between Pancakes: In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.
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2
Beat in whipped topping just until smooth.
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3
Cover and chill until serving time.
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4
Syrup: Combine syrup and berries in a small saucepan; heat just to boiling.
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5
Remove from heat.
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6
Pancakes: In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
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7
Set aside.
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8
In another bowl combine eggs, buttermilk, and melted margarine or butter.
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9
Add egg mixture to flour mixture; stir just until moistened.
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10
Stir in the 1 cup of blueberries.
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11
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
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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.
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13
For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes.
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14
Top with blueberry syrup.
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15
Store remaining cream cheese mixture in refrigerator for up to 7 days.
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16
You also may serve the blueberry syrup in a separate container and let the guest decide if they want it or regular syrup because it is very rich with the blueberry syrup.
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17
This mix is also very good for regular pancakes by just leaving out the blueberries and not using the filling between the pancakes.
