Want a perfect morning? Makes this delicious pancakes and surprise your family - you can add syrup or butter on the side. Can also add creamy brown sugar and cinnamon on top.
Ingredients
Graham Cracker Pancakes
2 cups flour
2 cups graham cracker crumbs
1 tbsp baking powder
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp kosher salt
2 eggs
1 1/2 cups buttermilk
1 1/2 cups whole milk
1/4 cup butter, melted
1 tsp vanilla extract
Cheesecake Topping
1 (8oz) package cream cheese
1/4 cup brown sugar
1/4 cup icing sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup Cool Whip Whipped Topping
Glazed Blueberries
1/4 cup icing sugar
1/4 cup water
1 tbsp fresh lemon juice
2 cups fresh blueberries
Directions
1) For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract.
2) Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour 1/2 cup batter into a hot skillet. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed blueberries.
3) For the cheesecake topping, in an electric mixer, beat cream cheese on medium speed until soft and fluffy. Add brown sugar, icing sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined.
4) For the glazed blueberries, in a small saucepan, combine icing sugar, water and lemon juice. Stir over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries.
Yield: 10 large pancakes
