Blueberry Cheesecake Pancakes

Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
Whisk or blend together softened cream cheese and confectioner’s sugar. Mix in Birch Benders before adding milk. Fold in blueberries.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and sides are mostly dry.
Turn once.
Remove from heat. Store in a 200° oven if making a larger batch.
Garnish with fresh blueberries and graham cracker crumble, top with syrup.

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