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

Preparation Time: 10 min

Cooking Time: 20 min

Ingredients

• 1 (3-ounce) package cream cheese, softened
• 2 large eggs, lightly beaten
• 2 cups self-rising flour
• 2 tablespoons sugar
• 1 1/4 to 1-1/2 cups milk
• 2 tablespoons butter, melted
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups blueberries

Instructions

1. Beat cream cheese at medium speed with electric beater until creamy; add eggs, 1 at a time, beating after each addition.
    
2. Stir together flour and sugar in a large bowl; make a well in center of mixture.
    
3. Combine cream cheese mixture, milk, butter, and vanilla in a small bowl, stirring well; pour into well of flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries.
    
4. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with warm maple syrup or sifted powdered sugar.

Notes

You can freeze leftover pancakes up to 3 months-then they're ready when you are. Just separate pancakes with wax paper, and freeze in an airtight container. When you're ready to eat, reheat on a baking sheet at 325 degrees F for about 8 minutes or pop 'em in the microwave.