Stuffed Pancakes

Ingredients

• 2 cups of Bisquick
• 2 tablespoon of sugar
• 2 teaspoon baking powder
• 1 cup of Milk
• 2 tablespoon of melted butter
• 2 eggs
• 1 teaspoon of vanilla
• 4 oz blueberries or choc chips

Method

1. Make the Cream Cheese Filling: In a small bowl, mix the whipped cream cheese and pudding snack pack until smooth. Cover and refrigerate until ready to use. (Can be made the night before.)
2. Mix the Pancake Batter: If using a boxed mix, prepare according to package instructions. Tip: Don't overmix — 30 stirs with a whisk is usually perfect. Let the batter sit for at least 10 minutes.
3. Cook the Bacon: Preheat your Blackstone griddle to 375°F. Lay the bacon strips directly on the griddle as it heats up. Cook until crispy, flipping as needed. Transfer bacon to a wire rack or paper towel-lined plate to keep warm.
4. Prepare the Griddle: Scrape off the excess bacon grease, leaving a light coating behind for flavor.
5. Griddle the Pancakes: Use an ice cream scoop or spoon to pour small portions of batter onto the hot griddle (about 3–4 inches wide). Immediately press fresh blueberries into each pancake. Cook for 2–3 minutes, until bubbles form and the edges begin to set. Flip and cook another 1–2 minutes until golden brown.
6. Assemble the Stacks: Stack pancakes three high, spreading 1 tablespoon of cream cheese filling between each layer. Dust with powdered sugar, and top with whipped cream and syrup.
7. Serve: Plate with crispy bacon on the side and enjoy!