Directions

1In 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.

2 In a large bowl, combine flour, sugar, and salt; make a well in center of mixture.

3In a medium bowl, combine cream cheese mixture, milk, Zoye Low Saturated Fat Premium Vegetable Oil But-R-Lite, and vanilla, stirring well; pour into well of flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries.

4Lightly grease a griddle with Zoye Low Saturated Fat Premium Vegetable Oil But-R-Lite, then heat over medium heat. Pour about ¼ 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.