Cornmeal Cream Cheese Pancakes with Apricots

For syrup:
1 C pure maple syrup
1/4 C dried cranberries
1/4 C B&R Farms Dried Apricots, chopped
2 t fresh lemon juice

For pancakes:
3/4 C all purpose flour
½ C yellow cornmeal
1½ t baking powder
½ t baking soda
2 T sugar
1/4 t salt
2/3 C regular cream cheese spread (in tub; not whipped or block cream cheese)
2 large eggs
3/4 Cmilk
2 T unsalted butter, melted

Make syrup: Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes. Remove from heat and stir in juice.
Make pancakes: Preheat oven to 250F. Whisk together flour, cornmeal, baking powder and soda, sugar, and salt.  Whisk together cream cheese and eggs in a large bowl. Gradually whisk in milk until smooth. Add flour mixture and whisk until just combined.  Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter.

Spoon tablespoon of batter onto griddle, without crowding, to form 2½" cakes. Cook pancakes 1-2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same matter, brushing griddle with butter for each batch.

Serve pancakes with syrup.