Blueberry Cream Cheese Pancakes

I woke up with a taste for something special and just so happened to buy some fresh blueberries yesterday. I was watching food network and they mentioned something about blueberry ricotta pancakes, so I thought I'd try my hand at an alternate.

The kids loved them, giving me a "best pancakes ever" compliment. Jean-luc even finished off his little sister's after already having me fix him an extra pancake. Enjoy.

Blueberry Cream Cheese Pancakes

1 1/4 cups All-purpose flour

2 oz. cream cheese

2 eggs separated

1 1/4 cups milk

1/4 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 cup butter (melted)

1/2 tsp. vanilla extract

1 container fresh blueberries

pinch of salt

*Cream of Tartar (optional)

Pre-heat the griddle. Use a pan with non-stick surface or make sure the pan is sufficiently oily to prevent sticking.

Take your mixer and add cream cheese and start whipping it. Separate the eggs adding the yolks to cream cheese and setting aside the egg whites. Add the sugar,melted butter and milk and continue to mix until smooth. Now add the flour, baking soda, baking powder, vanilla extract, and salt. When this mixture comes together smooth turn off the mixer.

Take the egg whites and beat them into rounded peaks, add a pinch of cream of tartar if you like to get them going. When the egg whites are ready, fold them gently into your batter with a rubber spatula.

Take a ladle and pour out each pancake, taking a moment to drop a handful of blueberries onto each freshly poured pancake. When the edges bubble and you can see brown when you peak under the pancake with a spatula flip them gently and let the other side brown.

Serve immediately with fresh maple or blueberry syrup.