Blueberry Cheesecake Pancakes

Life is short, eat dessert for breakfast. Plus, it’s almost the 4th so give in to the red, white, and blue and stack America’s favorite breakfast for your fam!

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Does anyone else wander around the grocery store looking for inspiration? Thinking back to the beautiful hydrangeas in my neighbor’s yard I was wondering what I could create that would emulate their beautiful hues. Of course cupcakes came to mind, as frosting is so easily manipulated. But, then I started thinking about blueberries and how they could give me the most natural color. My next thought became ‘what pairs well with blueberries? Cream cheese.. pancakes..’ And, there you have it. The fast forwarded version of my thought process.

Hope you enjoy these cakes as much as I did!

Blueberry Cheesecake Pancakes

For the pancakes:

  • 1 Egg
  • 3/4 C. Water
  • 2 Tbsp. Melted butter
  • 1 Tsp. Vanilla Extract
  • 1 C. All purpose flour
  • 2 1/4 Tsp. Baking powder

For the blueberry compote:

  • 1 1/4 C. Blueberries
  • 3 Tbsp. Water
  • 1/4 C. Sugar

For the cream cheese icing:

  • 1/3 Pkg. Cream cheese
  • 3/4 C. Powdered sugar
  • 1 1/4 Tsp. Vanilla extract
  1. For the blueberry compote: Begin by combining 1 cup of blueberries, 3 tablespoons of water, and 1/4 cup of sugar in a small saucepan over medium heat. Bring to a slow bubble. Turn heat down to simmer and add remaining blueberries.
  2. For the pancakes: Preheat about 2-3 tablespoons of oil or butter in a frying pan or cast iron skillet over low heat. Whisk egg in medium sized bowl. Whisk in water, melted butter, and vanilla extract. Using a sifter, sift in the all purpose flour and baking powder. Whisk until just combined. Some lumps in the batter are good. Using a ladle, or large kitchen spoon, spoon the batter into the skillet. When small air bubbles have formed throughout the pancake (about a minute and a half), flip to the other side. Cook for another 30-60 seconds.
  3. For the cream cheese icing: In a small bowl combine cream cheese, sifted powdered sugar, and vanilla extract. With a mixer or fork, combine until smooth.
  4. Top the pancakes with the blueberry compote. To create the swirled icing effect, fill a pastry bag or gallon-sized Ziploc bag with the cream cheese icing. Cut off a small corner of the bag and squeeze the icing out in a swirl-like manner.

P.S. Stay tuned for this Thursday, I will be starting a weekly series of songs to help you make it to the weekend. As always, submit to tstybts@gmail.com.

*Pancake recipe adapted from The Semisweet Sisters.

 

 

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