Blueberry Cheesecake Pancake
Picture a towering stack of blueberry pancakes, each fluffy layer inviting you to indulge. Topped with a luscious cheesecake icing, these pancakes are transformed into a decadent treat that perfectly balances sweetness and richness. The flavor profile is a delightful harmony of juicy blueberries, which burst with natural sweetness, and the creamy, tangy notes of the cheesecake icing that envelop each pancake in velvety goodness. Whether enjoyed on a leisurely weekend morning or as a special treat, this combination of fluffiness and rich icing creates an unforgettable culinary experience that delights both the palate and the body!
INGREDIENTS
1 cup ‘The Mix” – Blueberry Vanilla flavour.
2 Eggs.
1/4 cup Water.
Topping:
170 g Blueberries.
540ml Blueberry Preserve.
1 cup Graham Cracker crumble.
1 cup Powdered sugar.
Whipped Cream (for garnish).
½ stick (57 g) Butter (salted or unsalted).
4 oz Cream Cheese (room temperature).
1 tsp Vanilla.
Optional: 2 tbsp Milk (or dairy alternative).
DIRECTIONS
Makes 6 Pancakes
1) Mix wet ingredients (eggs, water) thoroughly.
2) Add the MIX and whisk for 30 seconds.
3) Heat a non-stick skillet or griddle over medium heat.
4) Pour pancake batter onto the pan to form pancakes 3” in diameter.
5) Cook 2 minutes per side until golden brown. Batter does not need to bubble.
6)Top with Blueberry Preserve, Graham Cracker, Cream Cheese icing, fresh Blueberries and Whipped Cream.
Cream Cheese Icing:
Directions:
1) Beat together the butter and cream cheese until smooth. It’s important both are at room temperature to avoid any lumps.
2) Add vanilla and mix until incorporated.
3) Check consistency of glaze. Add a dash of milk to thin out. To thicken, add a little more powdered sugar.
NOTES:
Leftover glaze can be stored in airtight container in the fridge for up to 1 week. Freezing is not recommended.
Make sure cream cheese is at room temperature.