Blueberry Cheesecake Flapjacks

Another recipe from TOH which I had marked to try and now posting here for safe keeping. This is almost a dessert for breakfast.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (3 ounce) package 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 blueberries (fresh or frozen)
• 3⁄4 cup maple syrup (optional)
•  additional blueberries (optional)

Directions

1. For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
2. 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.
3. 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. Yield: 12 pancakes (3/4 cup topping).
4. Editor’s Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.