Ingredients:

• 1 package (3 ounces) cream cheese, softened
• 3/4 cup whipped topping
• 1 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 tablespoon Domino® or C&H® Granulated Pure Cane 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
• 3/4 cup maple syrup, warmed
• Additional blueberries, optional

Directions:

1. For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
2. 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.
3. 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.
4. 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.