Blueberry Cheesecake Pancake Stack

2 Portions

Easy

20 Minutes

Blueberry cheesecake pancake stack is perfect for sharing this pancake day.

These light fluffy American style pancakes are filled and topped with a sweet creamy mascarpone cream and tangy blueberry compote. Finished with a crunchy biscuit crumb. Perfect for pancake day breakfast, Brunch or a afternoon treat.

Recipe Ingredients

How to Prepare

Recipe Ingredients

For the Pancake

Dr. Oetker American Style Pancake Mix

230 ml

Milk

For the Mascarpone

250 g

Mascarpone

50 g

Icing Sugar

1 tsp

Dr. Oetker Madagascan Vanilla Extract

For Filling and Decoration

200 g

Blueberry Jam Or Compote

50 g

Digestive Biscuits crushed

Buy the Products

Dr. Oetker American Style Pancake Mix

Dr. Oetker Madagascan Vanilla Extract

How to Prepare:

Prep:

20 minutes

For the Pancakes

Preheat the oven to 150°C or 300°F

Pop the American pancake mix in a bowl with the milk and give this a mix until combined.
Heat a medium frying pan on a medium heat and brush with oil. Once hot pour in the pancake batter. Cook for 2-3 minutes or until bubbles start to appear and then flip and cook for another 2-3 minutes until golden brown. Pop in the oven to keep warm while you cook all 6 pancakes

For the Mascarpone

Add the mascarpone to a bowl with the icing sugar and the vanilla and give this a good mix.

Stacking the Pancakes

Stack the pancakes with the blueberry compote, biscuit crumb and mascarpone cream.

Additional Information

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Nutrition Information