Pancakes with Blueberry Cream Cheese Spread

• 3/4 cup milk
• 2 Tbsp. HEINZ Distilled White Vinegar
• 1 egg
• 1 cup flour
• 2 Tbsp. granulated sugar
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 Tbsp. butter, melted
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Blueberry Cream Cheese Spread
• 4 tsp. powdered sugar

1. Mix milk and vinegar in medium bowl; let stand 2 min.
2. Whisk in egg.
3. Combine next 5 ingredients in large bowl.
4. Add milk mixture and butter; mix well.
5. Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp.
6. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
7. (You should have 16 pancakes.)
8. Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp.
9. cream cheese spread between each layer.
10. Cover with remaining pancakes; sprinkle with powdered sugar.

milk, white vinegar, egg, flour, sugar, baking powder, baking soda, salt, butter, philadelphia, powdered sugar

Taken from www.kraftrecipes.com/recipes/pancakes-blueberry-cream-cheese-spread-162740.aspx (may not work)