Sunday, January 31, 2010

Strawberry cheesecake pancakes

This recipe is from the Taste of Home website. We used strawberries instead of blueberries because I had bought Stawberries at the store. Unfortunately we didn't have extras for topping. They were tasty though. Brandon made the cream cheese and I guess didn't pay attention and used the entire 8 oz package of cream cheese then kept adding the cool whip until it was a good consistency. This would be tasty with jam or triple berry sauce - or make a sauce like triple berry or blueberry sauce with strawberry or whatever fruit you are using. We did need a second batch of pancakes.
  • 1 package (3 ounces) Kraft Philadelphia® - Cream Cheese, softened - we used 8 oz
  • 3/4 cup whipped topping -we used most of a container
  • 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 fresh or frozen blueberries (we used strawberries)
  • 3/4 cup maple syrup, warmed
  • Additional blueberries, optional


  • For 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 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).

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