Blueberry Cream Cheese Pancakes


Love at first bite... what's not to love about pancakes stuffed with blueberries and cream cheese?

Makes: 21 (4-inch) pancakes

Cooking Time: 20 min

What You'll Need: 1 (8-ounce) package cream cheese, softened 2 eggs 2 cups self-rising flour 1/3 cup sugar 1/2 teaspoon salt 1 1/4 cups milk 2 tablespoons butter, melted 1 1/2 teaspoons vanilla extract 1 1/2 cups blueberries What To Do: In a medium bowl with an electric mixer on medium speed, beat cream cheese until creamy; add eggs, 1 at a time, beating after each addition. In a large bowl, combine flour, sugar, and salt; make a well in center of mixture. In a medium bowl, combine cream cheese mixture, milk, butter, and vanilla, stirring well; pour into well of flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries. Lightly grease a griddle, then heat over medium heat. Pour about 1/4 cup batter per pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges begin to brown; turn and cook other side. Repeat until all batter is used. Notes

Top with a drizzle of maple syrup or a sprinkle of confectioners' sugar.