Blueberry cheesecake pancakes served on plates

Blueberry cheesecake pancakes

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
NutrientUnit
kcal390
fat22g
saturates7g
carbs35g
sugars15g
fibre2g
protein10g
salt0.4g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, February 2020

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    Overall rating

    Rating: 5 out of 5.2 ratings

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