We love pancakes as much as the next person, but decided the traditional toppings (however yummy!) lacked a certain ‘je ne sais quoi!’ And so...here we bring you the Peanut Butter & Blueberry CHEESECAKE version of this simple Shrove Tuesday favourite. With all the contrasting, creamy crunchiness of a cheesecake, balanced with the delicious simplicity of a pancake, there’s also an added bonus to this recipe (aside from the taste explosion!), and that is... it’s actually pretty healthy, mainly thanks to all that protein-rich peanut butter and those antioxidant-packed berries. Here’s what you’ll need to make them: • 2 dspn Nutterybuttery Peanut Butter • 2 dspn mascarpone cheese • 160ml coconut cream • 50g icing sugar • 150g blueberries • 4 wholemeal biscuits For the batter • 100g flour • 2 eggs • 300ml milk (or milk substitute) • Oil for cooking Add the flour, eggs and milk to a bowl and whisk thoroughly to form a smooth batter Add a dash of oil to a frying pan and heat until hot, but not smoking. Add a ladle or two of batter to the pan and swirl to cover the base. Cook until golden brown on each side. Repeat until batter has gone. For the filling, blend the coconut cream, peanut butter, mascarpone and icing sugar in a large bowl. Place the biscuits in a freezer bag and break up using a filling pin. Layer up the pancakes with the peanut butter filliing, biscuit crumb and blueberries, then serve. Happy (healthy) Pancake Day everyone! Sponsored by Nutterybuttery
