Pancakes with blueberry cream cheese filling

    3 hours 15 min

    It is best to make the blueberry filling a couple of hours ahead of time so it can firm up.

    1 person made this

    Makes: 4 pancakes

    • For the filling
    • 300g blueberries, fresh or frozen
    • 1 heaped tablespoon cornflour
    • sugar to taste
    • 4 tablespoons cream cheese, at room temperature
    • For the pancakes
    • 2 large eggs
    • 125g plain flour
    • 180ml milk
    • 60ml sparkling water
    • 1 pinch salt
    • 1 pinch sugar
    • butter for frying

    Prep:5min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr15min 

    1. Add blueberries to a saucepan with 2 tablespoons water. Sir cornflour with 2 tablespoons cold water till dissolved. Add to blueberries and slowly bring to the boil whilst stirring. Cook over low heat till the mixture thickens, stirring all the time. Add sugar to taste. Remove from the hob and let cool, then refrigerate.
    2. In a bowl whisk all pancake ingredients till smooth.
    3. Heat butter in a non stick frying pan. Add 1/4 of the batter to the pan and tilt back and forth to distribute evenly. Cook till set and lightly browned on the bottom, then flip over and cook from the other side. Place pancake on a large plate and cover with another plate so the pancakes remain warm and soft, that makes it easier to roll them up. Cook the remaining 3 pancakes the same way.
    4. Spread 1/4 of the filling in the centre of 1 pancake, add 1 tablespoon cream cheese. Fold the sides over and roll the pancakes up tightly. Serve at once.


    The pancakes still taste good cold.

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