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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection

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Lemon and Blueberry Pancakes

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Lemon and Blueberry Pancakes

Ingredients

  • 250g (9oz) cream cheese
  • 1 lemon grated zest and juice
  • 50g (2oz) caster sugar
  • 1 packet crepe pancakes
  • 25g (1oz) butter, melted
  • FOR SAUCE:
  • 150g (5oz) caster sugar
  • 50 ml (2fl oz) water
  • 150g (5oz) fresh blueberries

Directions

  1. Put cream cheese into a bowl. Add lemon zest and half of the lemon juice and 25g (1oz) of caster sugar and mix together.

    Warm pancakes as directed on the packet.

    For each serving, place a dessertspoonful of cream cheese in the centre of each pancake. Roll up, then place in a buttered baking dish. Brush with melted butter and scatter over the remaining sugar.

    Place under a medium hot grill to warm through for 3-4 mins.

    Meanwhile, make the sauce. Dissolve sugar in water over a medium heat. Boil for 2 mins until syrupy. Add blueberries and bring to the boil, simmer for a minute until juice begins to run and add remaining lemon juice.

    Serve cream cheese pancakes with the blueberry sauce spooned over.

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