Thursday, July 22, 2010

It's a Boy Blueberry Cheesecake Pancakes

It's a boy.  Our friend is having a boy!  To celebrate, we think our mom to be deserves breakfast in bed.  And because she is having a boy, she deserves to eat something blue.  Blueberries are in season and the perfect choice for a healthy yet completely filling and satisfying breakfast.  Our friend may not like waking up to the two of us in her bed so we thought we better come up with a more convenient way to give her breakfast in bed.  Blueberry cheesecake pancakes are the perfect choice.  Not only are they decadent but they are something that we can make in our own kitchen, freeze and give to the happy couple for an easy breakfast any day of the week.  Simply plop a couple of these beauties in the toaster oven and presto, breakfast in less than five minutes.  Topped with a easy make ahead topping and some homemade blueberry syrup and her boy to be is going to be happy in his momma's tummy!   Congrats you two!  Here's something blue for you!

Yes I was cocky enough to get a girl least my hands are moisturized after doing the dishes!

Blueberry Cheesecake Pancakes
adapted from the kitchen of Taste of Home

3 ounces neufchatel or low fat 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
1/2 cup egg substitute
1-1/4 cups buttermilk
2 Tbsp butter, melted
1 cup fresh or frozen blueberries
Blueberry syrup, recipe follows

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 egg substitute, 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.

Yield: 12 pancakes (3/4 cup topping).

Blueberry Syrup
from the kitchen of Twin Tables

4 1/2 cups fresh or frozen blueberries (1 1/2 lbs)
1 cup sugar
1/2 cup water

Bring berries, sugar and water to a boil in a 2 to 3 quart heavy sauce pan over medium high heat, stirring until the sugar is dissolved.  Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes.  Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. 

Yields about 1 1/3 cups

And if she doesn't like pancakes we will make her these Blueberry Crumb Bars we found at Kelly Bakes!

P.S. Happy Birthday Daddy!

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