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Maya Kitchenette

Pancakes with blueberry filling and cream cheese

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Calories: 2122
Ingredients Method

Ingredients
  

For the pancakes
  • 1 cup self raising flour original recipe uses 1 cup of flour plus 1tbsp of baking powder
  • 1 1/4 cup milk
  • 1.5 tbsp sugar
For the blueberry filling
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • 1/4 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

Method
 

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 1/4 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.