Blueberry cheesecake pancakes
Serves 4
Easy
Prep:
Cook:
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
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- 150g fresh or frozen blueberries
- 1 tbsp maple syrup
- 100g cream cheese
- ½ -1 tbsp icing sugarto taste
- 4 pancakesor crêpes (see recipe, below)
- 4 caramelised biscuitsor ginger nuts, crushed
- 50g nuts(pecans or almonds work well), roughly chopped or crushed (optional)
Nutrition: Per serving
- kcal390
- fat22g
- saturates7g
- carbs35g
- sugars15g
- fibre2g
- protein10g
- salt0.4g
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.
