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American Pancakes with Blueberry Syrup & Creamy White

American Pancakes with Blueberry Syrup & Creamy White

Nothing spells breakfast quite like pancakes! Kickstart your day with our recipe for American Pancakes with Blueberry Syrup & Creamy White. Like fluffy pillows of warm delights, soft pancakes enjoy sprinkles of zesty blueberries and powdered sugar. Served alongside indulgent slices of creamy white cheese, this one keeps on giving.

40 min 4 servings
Starchy Fruity


American pancakes:

  • 9⅗ ounces plain flour
  • 2⅛ cups full-cream milk
  • 2 eggs
  • 2 tbsp sugar
  • a little salt
  • 1¾ ounces butter for frying
  • butter for frying

Blueberry syrup:

  • 10½ ounces blueberries
  • 7 ounces cane sugar
  • 2⅛ cups water
  • 1 vanilla pod

For the garnish:

  • handful fresh blueberries
  • frosting sugar


1. Remove the cheese from the fridge, ideally an hour before serving.

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

3. Combine the flour and baking powder. Combine the flour mixture with the milk and beat. Beat in the rest of the ingredients.

4. Pour approx. 3½ tablespoons of the batter onto a hot frying pan and fry the pancake in a little butter for approx. 2 minutes on each side. Use a blini pan if you want small fine pancakes.

5. Cut the cheese and arrange the pancakes with the Creamy White and blueberry syrup – garnished with blueberries and a sprinkling of powdered sugar.

Tips & tricks

Serve with a New World Chardonnay