Thick pancakes with blueberry and cheese

1h 8 servings
  • 2 egg yolks
  • ¾ tsp coarse salt
  • 2 tbsp sugar
  • 100ml whole milk
  • 25 g yeast
  • 50 g maize flour (approx. 125 ml)
  • 100 g wheat flour (approx. 125 ml)
  • 1 tbsp sesame seeds
  • 2 egg whites
  • 125 g blueberries
  • 2 nectarines, cut in wedges
  • (approx. 125 g)
  • 4 tbsp maple syrup
  • 25 g butter
  • 150 g Castello Brie organic


  • Edible flowers, e.g. borage or pansies
Thick pancakes with blueberry and cheese


Thick pancakes: Beat the egg yolks, salt and sugar into a fluffy “egg nog”. Warm the milk until it is warm to the touch and pour it in a bowl. Stir the yeast in the milk until dissolved. Whisk flour, sesame seeds and milk into the “egg nog”. Beat the egg whites until stiff and fold gently into the dough. Cover the dough and allow to stand on the kitchen counter for approx. 1 hour, until it has risen to twice its original size. Gently stir blueberries, nectarine wedges and maple syrup together.

Thick pancakes (continued): Gently stir the pancake dough. Melt half of the butter in a pan (approx. 21 cm in diameter). Pour 4 pancakes on the pan, using approx. 50ml dough each, and fry over medium heat for about 3 minutes per side. Continue making 4 pancakes at a time until the dough runs out. When each batch of pancakes is finished, place them on a baking sheet lined with baking paper and keep warm in the oven.

Cut the cheese into 16 thin slices and arrange on the pancakes. Top each pancake with a spoonful of fruit and garnish with flowers. Serve immediately.

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