Cherry Cheesecake Pancakes

• 2 cups fresh dark sweet cherries, pitted
• 1/4 cup sugar, divided
• 1 cup flour
• 1 Tbsp. Magic Baking Powder
• 1/2 tsp. salt
• 1 egg
• 1 cup plus 2 Tbsp. milk, divided
• 2 Tbsp. oil
• 1/4 cup Philadelphia Cream Cheese Product
• 1 cup thawed Cool Whip Whipped Topping

1. Cook cherries and 2 Tbsp.
2. sugar in saucepan on medium heat 12 to 15 min.
3. or until cherries are broken down and liquid is reduced by about half, stirring frequently.
4. Remove from heat.
5. Combine flour, baking powder, salt and remaining sugar in large bowl.
6. Whisk egg, 1 cup milk and oil in separate bowl until blended.
7. Add to flour mixture; stir just until blended.
8. Heat large nonstick skillet or griddle on medium-high heat.
9. Pour 1/4 cup batter into skillet for each pancake; cook 2 to 3 min.
10. or until bubbles start to form on tops and bottoms are golden brown.
11. Turn; cook 1 to 2 min.
12. to brown other sides.
13. Mix cream cheese and remaining milk in medium bowl until blended.
14. Gently stir in Cool Whip in batches.
15. Serve pancakes topped with cream cheese mixture and cherry mixture.

fresh dark sweet cherries, sugar, flour, baking powder, salt, egg, milk, oil, philadelphia cream cheese, topping

Taken from www.kraftrecipes.com/recipes/cherry-cheesecake-pancakes-181791.aspx (may not work)