Ok, this isn't exactly a grilling recipe which is what I'm usually focused on especially this time of year. ..BUT...when I came across this recipe, immediately the words that came to mind were, OH MY GOD, DOES THAT LOOK GOOD! So, I thought i'd share it. By the way, if my wife is reading this, I'd like to remind her that Father's Day is right around the corner.

Blueberry Cheesecake Flap Jacks

Ingredients

• 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
• 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. Yield: 12 pancakes (3/4 cup topping).
  
  Editor’s 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.