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Lynn's Blueberry Cheese Pancakes

FILLING BETWEEN PANCAKES:
1 - 8 oz. Pkg. cream cheese, softened
1/2 of 8-oz. Carton frozen whipped dessert topping, thawed

In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in whipped topping just until smooth. Cover and chill until serving time.

SYRUP:
1/2 cup fresh or frozen blueberries, thawed
1 up maple or maple-flavored syrup

Combine syrup and berries in a small saucepan; heat just to boiling. Remove from heat.

PANCAKES:
1 cup all-purpose flour
1/4 tsp. Salt
1/2 cup graham cracker crumbs
2 beaten eggs
1 Tbsp. Sugar
1 1/4 cups buttermilk
1 tsp. Baking powder
1/4 cup margarine or butter, melted
1/2 tsp. Baking soda
1 cup fresh or frozen blueberries, thawed

In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. Set aside. In another bowl combine eggs, buttermilk, and melted margarine or butter. Add egg mixture to flour mixture; stir just until moistened. Stir in the 1 cup of blueberries. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes. Top with blueberry syrup. Makes approx. 16 pancakes (4 or 5 servings). Store remaining cream cheese mixture in refrigerator for up to 7 days. I serve the blueberry syrup in a separate container and let the guest decide if they want it or regular syrup because personally it is awfully rich with the blueberry syrup.

This mix is also very good for regular pancakes by just leaving out the blueberries and not using the filling between the pancakes

So far, I haven't heard of anybody who wants to stop living on account of the cost.

- Kin Hubbard