Blueberry cheesecake pancakes
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Blueberry cheesecake pancakes

By Cassie Best

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 390
  • fat 22g
  • saturates 7g
  • carbs 35g
  • sugars 15g
  • fibre 2g
  • protein 10g
  • salt 0.4g

Ingredients

  • 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)

Method

  1. Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.

  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.

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