Alaina Kaufman
Buhler, Kansas
8 oz. cream cheese, softened
3/4 c. whipped topping
1 c. flour
1/2 c. graham cracker crumbs
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
1 1/4 c. buttermilk
1/4 c. butter, melted
1 c. fresh or frozen blueberries
3/4 c. maple syrup, warmed
additional blueberries for garnish
In a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumb, sugar, baking powder, baking soda and salt. Combine eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour 1/4 c. batter onto greased hot griddle. Spread topping over finished pancakes. Top with warm syrup and sprinkle with additional blueberries, if desired.
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