Blueberry Cheesecake Pancakes

We had these for breakfast this morning and they were great.  Especially with homemade syrup.  Enjoy!

Blueberry Cheesecake Pancakes

• 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 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 or homemade syrup
  
• Additional blueberries, optional

Directions:

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.  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.  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. Top with warm syrup; sprinkle with additional blueberries if desired.  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.

Caramel Brownies

I made these brownies last night and they were declared "one of the best desserts we've had in a long time".   Really easy and a big hit.

Caramel Brownies

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

Half a 14 oz package of Kraft caramels
1/3 c evaporated milk

1 cup milk or semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x9 inch pan. Bake for 6 minutes.
2. Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
3. Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Cut and serve.

Oatmeal Pancakes and Coconut Syrup

I was looking for a recipe that used up some of the oatmeal in our pantry.  This pancake recipe wasn't as sweet pumpkin pancakes, but it was good and probably a little healthier.  Here's the recipes:

Oatmeal Pancakes

2 c. quick oats

½ c. flour

3 T. sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 ½ c. buttermilk

2 large eggs (slightly beaten)

¼ c. butter, melted

1 tsp vanilla

add cinnamon, optional 

 

Combine dry ingredients, then add wet ingredients.  Mix completely, then let sit, covered, for 20-30 min.  Pour batter onto pancake griddle and flip!

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.