Blueberry Cream Cheese Pancakes

Bountiful Basket items used: Blueberries (and a banana on the side)

I'm not sure how I feel about this recipe... but my kids loved it!! This is a twist on regular blueberry pancakes that I made up! If you have a better idea how to do it - let me know!

About 1 C. washed blueberries

About 4-5 oz cream cheese

About 2-3 Tbsp Sugar (if your berries are still sour like mine were)

Blended

Make the pancakes (any recipe will do, but I'll share mine if you need one)

In a 2 C. measuring cup crack 2 large eggs

Add into that cup buttermilk up till the 2C line.

Dump into med. size bowl and wisk very well.

Add in: 2 Tbsp Sugar, 2 Tbsp Oil, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Salt

Wisk very well.

Then add in 1 C flour and only wisk until it's well moistened (still leaving it a little clumpy)

Pour onto griddle
I tried this many different ways. The first was adding the blueberry mixture to the pancakes while they were cooking...and then folded the pancake over on top.

If you like your pancakes a little gooey in the middle - this is perfect for ya!

Then top with whipped cream (I used Cool Whip) and blueberries
I wasn't sure my girls would like it that way...so I made regular pancakes for them and then spread the blueberry mixture on top of the pancakes and topped with whipped cream and blueberries. Served with a side of banana!

Coming up next: Cucumber Canapes!

Buttermilk Blueberry Pancakes

I didn't take any pictures of my breakfast, but this is the recipe I used for the pancakes. They were really good. I didn't over mix it and they were very fluffy!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 21/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup blueberries, fresh or frozen
• Serving suggestions: whipped cream and maple syrup

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes.

I didn't have buttermilk so I just put in some vinegar with my milk to make in to the buttermilk :)