Another recipe from TOH which I had marked to try and now posting here for safe keeping. This is almost a dessert for breakfast.
Ingredients: [‘cream cheese’, ‘whipped topping’, ‘all-purpose flour’, ‘graham cracker crumbs’, ‘sugar’, ‘baking powder’, ‘baking soda’, ‘salt’, ‘eggs’, ‘buttermilk’, ‘butter’, ‘blueberries’, ‘maple syrup’, ‘blueberries’]
Quantity of Ingredients: [“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”,” additional blueberries”]
Number of Servings: 4
Steps: [‘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).’, ‘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.’]