Cooking Time: 20 min
What You'll Need:
1 (8-ounce) package cream cheese, softened
2 cups self-rising flour
1/3 cup sugar
1/2 teaspoon salt
1 1/4 cups milk
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries
What To Do: In a medium bowl with an electric mixer on medium speed, beat cream cheese until creamy; add eggs, 1 at a time, beating after each addition. In a large bowl, combine flour, sugar, and salt; make a well in center of mixture. In a medium bowl, combine cream cheese mixture, milk, butter, and vanilla, stirring well; pour into well of flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries. Lightly grease a griddle, then heat over medium heat. Pour about 1/4 cup batter per pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges begin to brown; turn and cook other side. Repeat until all batter is used.
Notes: Top with a drizzle of maple syrup or a sprinkle of confectioners' sugar.