Before we get started, I’d like to pause a moment to acknowledge the tragedy of 9-11 and the lives that were lost that horrific day. I’d also like to add, that we live in a fallen world, and our hope and peace can be found in Jesus….
Yesterday, I got your taste buds all set up for Breakfast foods, so it’s only right we continue today with more one of our favorite Breakfasts:
Blueberry Cheesecake Pancakes
My favorite part, of COURSE, is the whippy spread you put on in place of butter. Because, HELLOOOO, you know by now, that I have an addiction to anything CREAM CHEESEY! 
Check it out……
Blueberry Cheesecake Pancakes
{click title to print}
Ingredients
- FOR THE TOPPING:
- 3 ounces, weight Cream Cheese, Softened
- ¾ cups Cool Whip Or Other Whipped Topping
- FOR THE PANCAKES:
- 1 cup Flour (we Use White Wheat For A Healthier Choice)
- ½ cups Graham Cracker Crumbs
- 1 Tablespoon Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 whole Eggs, Slightly Beaten
- 1-¼ cup Buttermilk (If You Don’t Have Any You Can Make Your Own By Adding 1 Tablespoon Lemon Juice To Milk And Letting It Sit For A Minute)
- ¼ cups Butter, Melted
- 1 cup Fresh Blueberries
- Warm Maple Syrup
Preparation Instructions
For the 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 on to a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown.
Spread topping over pancakes instead of butter.
Serve with warm maple syrup.
{Makes about 10 pancakes}
Dig in! Tastes great with Farm fresh scrambled eggs and sausage links!!!!!!
~T
4 little Fergusons 