Ingredients
3 ounces cream cheese, softened3/4 cup whipped topping1 cup all-purpose flour1/2 cup graham cracker crumbs1 tablespoon sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs, lightly beaten1-1/4 cups buttermilk1/4 cup butter, melted1 cup fresh or frozen blueberries3/4 cup maple syrup, warmedAdditional blueberries, optional
Preparation
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.
