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Blueberry Cheesecake Flapjacks Recipe

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This recipe for Blueberry Cheesecake Flapjacks, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Ornelas
Added: Tuesday, April 21, 2009


8 oz. cream cheese, softened
4 oz. Cool Whip
1 c. maple syrup
1 1/2 c. blueberries
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
1 1/4 c. buttermilk
1/4 c. butter, melted

Beat cream cheese and Cool Whip until smooth. Cover and chill until needed. Heat syrup and 1/2 c. blueberries to boiling. Remove from heat and set aside. Stir together flour, graham cracker crumbs, sugar, baking powder, baking soda and salt. Combine eggs, buttermilk and melted butter. Add wet ingredients into dry ingredients. Stir in 1 c. blueberries. Do not overmix. Pour 1/4 c. of batter onto a hot skillet to cook pancakes. To serve stack pancakes spreading cream cheese mixture between pancakes. Top with blueberry syrup.




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