Pancakes With Blueberry filling and Cream Cheese

*Wipes cobwebs* It’s really getting dusty in here! I am sorry for not updating my blog. I have been kinda busy…here…there and everywhere! And yes, that is not an excuse..right? Almost every other day, I would get an emails from readers and I’m touched. I am also embarrassed by my inconsistency to update this blog! So specially for those of you who are still very much around, this awesome yet simple recipe is for you. Try it….it’s SUPER delicious! 🙂  

pancake with blueberry

Among all the other berries, I personally think that blueberries has the least flavour; on it’s own. I love munching on almost all kinds of berries, but I am not particularly fond of blueberries It’s funny as to how everyone around you is busy snapping up a few punnets at one go, and you tend to go grab some too. Talk about herd mentality, huh? Not a bad thing anyways, It works like a charm in bakes and desserts…and oh jam! Back to these lovelies over here. Actually these are called Atayef. It is the equivalent of American pancakes. In Beirut, there are shops where people order these; you can get the clotted cream or ashta and the syrup as well. There’s 3 components for this but don’t be daunted. They are all very easy. 🙂  

Pancakes with blueberry filling and cream cheese

 

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Author: Maya Kitchenette

Ingredients

For the pancakes

• 1 cup self raising flour (original recipe uses 1 cup of flour plus 1tbsp of baking powder)
• 1¼ cup milk
• 1.5 tbsp sugar

For the blueberry filling

• 2 tbsp sugar
• 2 tsp cornstarch
• ¼ cup water
• 1 cup blueberries
• 1 tbsp lemon juice

For the cream cheese filling

• 200 g Philadelphia Cream Cheese (softened)
• 50 g unsalted butter (softened)
• 2-3 tbsp icing sugar
• 1 tsp vanilla
• A splash of milk (if too dry)

Instructions

For the blueberry filling

1. Cook all these ingredients in a saucepan over a low flame, stirring constantly. Cook for as long as you want, if you like your blueberries to be mushy. I allowed mine to soften up a bit, but still retain their shape.
2. Cream Cheese Mixture

For the cream cheese filling

1. Cream all the ingredients till smooth and creamy.

For the pancakes

1. In a small bowl, sift the flour, sugar and mix with a wire whisk.
2. Pour the milk in a bowl; gradually add the flour and sugar mix.Mix with the wire whisk; the consistency should be a little thicker than a crepe batter. If the batter is too thick, add a little milk.
3. Heat a crepe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of ¼ cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.I did not grease my non-stick pan at all, and the Atayef still turned out perfect.
4. As soon as all the Atayef are cooked, pinch 1 end to form a spoon shape. Once cool, serve it with some cream cheese and blueberry filling.

Nutrition Information

Calories: 2122 Fat: 122g Saturated fat: 71g Unsaturated fat: 37g Trans fat: 2g Carbohydrates: 218g Sugar: 112g Sodium: 2502mg Fiber: 7g Protein: 44g Cholesterol: 371mg

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