Blueberry Cheesecake Flapjacks
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
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.
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.