Pancakes with blueberry syrup and Castello® Brie

40min Ingredients for 4 servings

2 packets of Castello® Double Crème White

Blueberry syrup:

1 vanilla pod

300 g blueberries

200 g cane sugar

500 ml water



275 g plain flour

2 tsp baking powder

500 ml full-cream milk

2 eggs

2 tbsp sugar

A little salt

50 g melted butter


Butter for frying


To garnish: Fresh blueberries and icing sugar

Pancakes with blueberry syrup and Castello® Brie


Remove the Cheese from the fridge, ideally an hour before serving.

Split the vanilla pod lengthwise and place in a saucepan together with the blueberries, cane sugar and water. Bring the mixture to the boil and cook over a medium heat for approx. 30 minutes or until you have a thick syrup. Sieve the berries and cool the syrup.


Mix the flour and baking powder. Beat the flour mixture together with the milk. Beat in the rest of the ingredients. Pour approx. 50 ml of batter onto a hot frying pan and fry the pancake in a little butter for approx. 2 minutes on each side. Use a crêpe pan if you want small fine pancakes. Slice the Cheese and arrange the pancakes with the Castello® Double Crème White (or Brie) and blueberry syrup – garnished with blueberries and a sprinkling of icing sugar

Show all recipes