These blueberry cheesecake pancakes will become a firm family favourite once you make them. I absolutely love the taste, and the texture and the kids have given these a big thumbs up.
Each time I get a new car I make sure to look at how to get the spare wheel out of the boot. And I ensure that all the tools I will need are in the car. Modern cars come with all the kit and caboodle, including a warning triangle. Over the years I have had to change many flat tyres. And to date I have had at least one per vehicle I have owned. My latest car comes with a tyre pressure warning which is great. No more guessing when you have a puncture. On Saturday Dave was driving my car and as we pulled into our office parking lot, the warning came on. He was collecting his car which he had left at work while we went shopping.
Today’s inspirational recipe from Lavender and Lime ♥ Blueberry Cheesecake Pancakes ♥ #LavenderAndLime Click To Tweet
I could see the back right tyre had lost some pressure, so I stopped at the garage on the way home. When I got home I looked to see what the problem was. There was a small screw stuck in the tyre. By Sunday morning the tyre was completely flat so I decided to change it. I got the tool kit out of my car as well as the spare. And then I tried to loosen the wheel nuts. They must have been torqued on at the factory and I was glad I was at home and not stuck on the side of the road. Dave had to help me loosen them, and together we changed the wheel. I have one of those skinny spares so the first thing I did was to make sure I had the puncture repaired and the correct size tyre put back on.
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Blueberry Cheesecake Pancakes
- 115 g stiff cream cheese, cut into small cubes
- 40 g salted butter, divided
- 125 g flour
- 40 g fructose
- 5 mls baking powder
- 2.5 mls bicarbonate of soda
- 1 egg, lightly beaten
- 290 mls buttermilk
- 0.625 mls apple cider vinegar
- 180 g fresh blueberries
- maple syrup for serving
- Place the cream cheese into a bowl and freeze while you make the batter
- Melt 25g butter in the microwave and set aside to cool
- Place the flour, fructose, baking powder and bicarbonate of soda into a mixing bowl and whisk to combine
- Place the egg and buttermilk into a small mixing bowl and whisk to combine
- Add the cooled butter and vinegar and whisk to combine
- Pour into the flour and whisk until there are no lumps
- Leave to rest for at least 5 minutes before adding the cream cheese and stirring in
- Heat a large frying pan over a medium to high temperature
- Melt the remainder of the butter and brush some on to the pan
- Reduce the temperature to medium and then pour in the batter - about 70 - 80 mls per pancake
- Dot each pancake with 3 to 4 blueberries (depending on the size of the berries and the pancake)
- When the edges start browning and bubbles form and pop, flip them over
- Cook until the bottom is browned before setting aside
- Do this with all the batter, brushing the bottom of the pan as needed with the melted butter
- Serve with the remaining fresh blueberries and maple syrup
Inspiration published on Lavender and Lime March 1:
Do you have a normal size tyre for your spare, or one of the skinny ones? And when last did you have a puncture?
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