Blueberry Cheesecake Flapjacks

In case you can't tell, I am addicted to cream cheese. This came from a taste of home magazine and tastes as good as it looks. It is definately a dish I would serve to company. It was so yummy. The pancakes were nice and sweet and I loved the filling of the cream cheese and cool whip.

Blueberry Cheesecake Flapjacks

1 pkg. 3 oz. cream cheese, softened

3/4 cup whipped topping

1 cup all purpose flour

1/2 cup graham cracker crumbs

1 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs, lightly beaten

1 1/4 c. buttermilk

1/4 c. butter, melted

1 cup fresh or frozen blueberries

3/4 cup maple syrup, warmed

Additional blueberries, if desired.

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, graham 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.

*If you use frozen blueberries, do not thaw them to use in the pancakes. Thaw only berries you will use as garnish.*