Blueberry cheesecake pancakes
- Cassie Best
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 5 out of 5.5 ratingsRate
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Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family. They also make a lovely dessert all year round
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g fresh or frozen blueberries
-
1 tbsp maple syrup
-
100g cream cheese
-
½ -1 tbsp icing sugar
to taste
-
4 pancakes
or crêpes (see recipe, below)
-
4 caramelised biscuits
or ginger nuts, crushed
-
50g nuts
(pecans or almonds work well), roughly chopped or crushed (optional)
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Nutrition: Per serving
- kcal390
- fat22g
- saturates7g
- carbs35g
- sugars15g
- fibre2g
- protein10g
- salt0.4g
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Method
-
step 1
Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.
-
step 2
Mix the cream cheese and icing sugar to taste. When the pancakes are cooked, top with blueberries, sweetened cream cheese, crushed biscuits and nuts.
Recipe from Good Food magazine, February 2020
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A star rating of 5 out of 5.5 ratings
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