Blueberry Cheesecake Flapjacks

• 1 (3 ounce) package cream cheese, softened
• 3/4 cup whipped topping
• 1 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 1 cup blueberries (fresh or frozen)
• 3/4 cup maple syrup (optional)
• additional blueberries (optional)

1. For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
2. 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.
3. 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. Yield: 12 pancakes (3/4 cup topping).
4. Editor's 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.

cream cheese, whipped topping, flour, graham cracker crumbs, sugar, baking powder, baking soda, salt, eggs, buttermilk, butter, blueberries, maple syrup, additional blueberries

Taken from www.food.com/recipe/blueberry-cheesecake-flapjacks-415115 (may not work)