Blueberry cheesecake pancakes served on plates

Blueberry cheesecake pancakes

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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

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