Blueberry Cheesecake Flapjacks Recipe 445

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BLUEBERRY CHEESECAKE FLAPJACKS RECIPE - (4.4/5)



Blueberry Cheesecake Flapjacks Recipe - (4.4/5) image

Provided by ackmayhew

Number Of Ingredients 14

1 package (3 ounces) Philadelphia® 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

Steps:

  • 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.

BLUEBERRY CHEESECAKE FLAPJACKS



Blueberry Cheesecake Flapjacks image

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

Provided by diner524

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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. Yield: 12 pancakes (3/4 cup topping).
  • 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.

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