Blueberry and Vanilla Cheesecake Pancakes
Pancakes filled with a sweet vanilla cheesecake filling, and topped with blueberries and biscuit crumbs
Ingredients
- 8 thin pancakes or crepes
- 200 g full fat cream cheese
- 150 g Mascarpone Italian cheese
- 3 tbs icing sugar plus extra for dusting
- 100 ml double cream
- 2 tsp vanilla extract
- 100 g digestive biscuits crushed to fine crumbs
- 3 tbsp melted butter
- Blueberries or other fruit to fill
Instructions
- Whisk together the cream cheese, Mascarpone cheese and icing sugar until well combined. Add in the double cream and vanilla extract and whisk again. Set to one side.
- To make the cheesecake crumbs, stir the melted butter into the digestive crumbs - you should have a sandy mixture.
- Heat the pancakes gently, then fill each pancake with a few spoonfuls of the cheesecake mixture. Sprinkle over some blueberries or other fresh fruit and then the sandy cheesecake biscuit crumbs. Fold each pancake over, dust with icing sugar and drizzle over some maple syrup or fruity sauce.