What could be simpler than these sweet treats?
Ingredients
200 g self-raising flour
2 tbsp castor sugar
2 eggs, beaten
150 ml milk
2 tbsp melted butter
Extra butter for the pan
200 g mixed berries
Icing sugar for dusting
Cheesecake cream
250g light cream cheese
1 tbsp grated lemon zest
100 g natural yoghurt
Vanilla extract
2 tbsp icing sugar, sifted
Method
1. To make the pancakes, whiz the flour, sugar, eggs, milk, pinch of salt and 1 tbsp melted butter in a food processor for 30 seconds until smooth. Refrigerate for 1 hour or until required.
2. Beat the cheesecake cream ingredients together until smooth.
3. Brush a fry pan with a little melted butter, then add batter by the tablespoonful, three at a time. Cook over medium heat for 1-2 minutes or until bubbles appear on the surface and base is golden. Flip and cook other side briefly, then remove and keep warm. Repeat until you have 12 pancakes. Serve warm, with cheesecake cream and berries dusted with icing sugar.