Cheesecake pancakes for the perfect breakfast

Whisk together the flour, milk, eggs, honey, and salt to make a smooth batter.

Melt 1 tablespoon of butter in a nonstick crepe pan over medium heat.

Pour about 2 tablespoons of the batter into the pan thin layer of batter.

Cook until the crepe is about 1 minute, flip and cook the other side for an additional 1 minute.

Repeat with additional butter and crepe mix, to make 4 crepes.

Place the finished pancakes on paper towels.

In a separate bowl, mix cream cheese with 1/2 cup powdered sugar until creamy. Carefully add the berry mix.

Spread the cream cheese filling evenly over the crepes and roll up.

Before serving, cut into 1-inch thick slices.