vrijdag 22 november 2013

Blueberry Cheesecake Pancakes (Kopie)

Blueberry cheesecake inspired pancakes stuffed with chunks of cream cheese and topped with a blueberry sauce and crumbled cheesecake amaretti crust.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 cup milk
1 egg, lightly beaten
2 tablespoons butter, melted (or oil)
1/2 cup blueberry syrup (see below)
1/4 cup crumbled amaretti crust
1.Cut the cream cheese into small pieces.
2.Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.
3.Mix the milk, egg and butter in another large bowl.
4.Mix the dry ingredients into the wet.
5.Mix in the cream cheese.
6.Heat a pan over medium heat and melt a touch of butter in it.
7.Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
8.Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
9.Repeat for the remaining batter.
10.Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.

Blueberry Sauce
A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes.

Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

1 cup blueberries
1/4 cup water
1/2 cup sugar
1 tablespoon water
2 teaspoons cornstarch
1 tablespoon lemon juice
1.Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes.
2.Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes.
3.Remove from heat and mix in the lemon juice.


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