Brunch Ideas | Blueberry Cheesecake Flapjacks

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Recipe Bacon Cinnamon Buns

Blueberry Cheesecake Flapjacks

Ingredients:
1 package (3 ounces) Philadelphia® Cream Cheese, softened
3/4 cup whipped topping
1 cup Betty Crocker® pancake mix
1/2 cup Nabisco® graham cracker crumbs
1 cup milk
1/4 cup Challenge® butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

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

In a large bowl, combine the Pancake Mix, cracker crumbs. Combine the milk 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.

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.

RECIPE based on: tasteofhome.com/Recipes/Blueberry-Cheesecake-Flapjacks
IMAGE SOURCE: Flickr@nemuneko.jc

Recipe Courtesy of TasteofHome.com.