Lemon Velvet Blueberry Pancakes

20140424-144803.jpgPancake Batter
Servings: 6

2 cups of all-purpose flour
1 package instant lemon pudding mix
4 teaspoons of baking powder
1 teaspoon of salt
2 cups of milk
1 cup sweetened applesauce
2 eggs
3 tablespoons of vegetable oil
1 tablespoon lemon extract

For the frosting:
1/4 cup package cream cheese, room temperature
1/8 cup (1/2 stick) butter, room temperature
1/4 cup whole blueberries, pulverized in a blender
3/4 tsp teaspoons vanilla
1 1/2 cups of powdered sugar


1. In a large bowl, mix flour, lemon pudding, baking powder and salt. Make a well in the center, and pour in milk, apple sauce, eggs, oil and lemon. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

For the frosting:

In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness

Store in an airtight container in the refrigerator for up to 5 days.