Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)
Blueberry Lemon Cheesecake Pancakes
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 9%
CARBS 28G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER14G TOTAL SUGAR
FAT 8G36% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes studded with blueberries and layered with lemon and mascarpone cream. A breakfast dessert that tastes like cheesecake.
mainamericanbaked goodeggs🍳 skillet🔥 ovenvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 210 g (1 3/4 cups) plain (all-purpose) flour
- 1 tbsp baking powder
- 3 tbsp light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- 1 pinch of salt
- zest of 2 lemons
- 300 ml (1 1/4 cups) milk (half-fat or full-fat )
- 1 tbsp vegetable oil (or coconut oil)
- 8 tbsp mascarpone
- 4 tbsp good quality lemon curd
- 300 g (2 cups) fresh blueberries
- 2 tbsp water
- 50 g (1/4 cup) sugar (granulated or superfine)
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 9%
CARBS 28G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER14G TOTAL SUGAR
FAT 8G36% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 34mg
- Total sugar
- 14g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 60mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.