So yesterday I uploaded my White Chocolate Cheesecake Tarts Recipe and made much more than I had tart shells. The result…a breakfast for a glutton. Someone who either loves or hates themselves too much. Either or. This white chocolate cheesecake blueberry pancakes recipe is not a breakfast for your average eater, this is for advanced eaters. If you follow the website you’ll know I don’t do calorie counts for my recipes, but I would harbor a guess that this would reach the average persons 2000 calorie a day intake easily.
However what people eat for breakfast in the privacy of their own home is their business. However it’s my business to let you know you should make this at least once in your life. To be honest, it took me over 3 days to eat that stack of pancakes pictured (on a 14 inch plate) so I can’t admit I ate it all in one sitting…not even close.
I always say sometimes the best recipes come to use when trying to use up food in the fridge before it goes bad, and this is no exception. From using the last bit of milk in the bottle, to a lonely sad egg before buying a new carton, to the cheesecake filling and blueberries from the tarts, I sure made the most of this recipe.
White Chocolate Cheesecake Blueberry Pancakes Ingredients
White Chocolate Cheesecake
- 250 grams Philadelphia Cream Cheese
- 160 grams White Chocolate; I used aerated white chocolate as it melts quicker but it doesn’t really matter for the recipe.
- 150 grams Confectioner’s Sugar
- 120 ml Heavy Cream
- 2 tbsp Granulated Sugar
- 2 tsp Vanilla Powder
Blueberry Pancakes
This is basically my easy pancakes recipe which are American style pancakes.
- A Handful of Blueberries; I don’t measure blueberries in this recipe, put as much or as little as you want. I like a lot
- 200 grams AP Flour
- 1 tbsp Baking Powder
- 300 ml Milk; 2%
- 1 egg
- 3 tbsp Butter; melted
- 1 tbsp Granulated Sugar
- 1 tsp Salt
White Chocolate Cheesecake Blueberry Pancakes Instructions
1. First thing is to make the white chocolate cheesecake. This is just cross posted from my White Chocolate Cheesecake Tarts recipe, so you can go there to see more pictures of the process.
2. In a double boiler begin melting the white chocolate.
3. While the chocolate is melting, using a stand mixer on the whisk attachment cream together the cream cheese and confectioner’s sugar. When they are mixed, add the vanilla powder.
4. Slowly pour in the melted white chocolate, scraping down the sides to make sure everything is well mixed.
5. Whip the heavy cream with the granulated sugar until it has about quadrupled in size. I used a graduated cylinder and a stick blender and ended up with about 500 ml of whipped cream.
6. Fold the whipped cream into the white chocolate cheesecake mixture carefully. Do not over-mix. Set in the fridge for at least 2 hours.
7. Make the pancake mix by mixing all the ingredients except the blueberries, in a large bowl and whisking together. Some people say slowly trickle the melted butter in, I just dump everything in at once and whisk it up really fast.
8. Toss the blueberries in about a tablespoon of flour and fold them into the batter.
9. On a hot skillet or griddle ladle some batter and cook until golden brown on each side.
10. Stack the pancakes, using the white chocolate cheesecake in between each layer. Garnish with extra blueberries and serve with coffee, or vodka because if you’re really eating this for breakfast something has gone terribly wrong in your life.
Notes
If you want a slightly healthier option, try my Lemon and Poppy Seed Pancakes!
White Chocolate Cheesecake Blueberry Pancakes
White Chocolate Cheesecake Blueberry Pancakes
Ingredients
White Chocolate Cheesecake
- 250 grams Philadelpha Cream Cheese
- 160 grams White Chocolate
- 150 Confectioner’s Sugar
- 120 Heavy Cream
- 2 tbsp Granulated Sugar
- 2 tsp Vanilla Powder
Blueberry Pancakes
- 200 grams AP Flour
- 1 tbsp Baking Powder
- 300 ml Milk 2%
- 1 Egg
- 3 tbsp Butter melted
- 1 tbsp Granulated Sugar
- 1 tsp Salt
Instructions
- First thing is to make the white chocolate cheesecake. This is just cross posted from my White Chocolate Cheesecake Tarts recipe, so you can go there to see more pictures of the process.
- In a double boiler begin melting the white chocolate.
- While the chocolate is melting, using a stand mixer on the whisk attachment cream together the cream cheese and confectioner’s sugar. When they are mixed, add the vanilla powder.
- Slowly pour in the melted white chocolate, scraping down the sides to make sure everything is well mixed.
- Whip the heavy cream with the granulated sugar until it has about quadrupled in size. I used a graduated cylinder and a stick blender and ended up with about 500 ml of whipped cream.
- Fold the whipped cream into the white chocolate cheesecake mixture carefully. Do not over-mix. Set in the fridge for at least 2 hours.
- Make the pancake mix by mixing all the ingredients except the blueberries, in a large bowl and whisking together. Some people say slowly trickle the melted butter in, I just dump everything in at once and whisk it up really fast.
- Toss the blueberries in about a tablespoon of flour and fold them into the batter.
- On a hot skillet or griddle ladle some batter and cook until golden brown on each side.
- Stack the pancakes, using the white chocolate cheesecake in between each layer. Garnish with extra blueberries and serve with coffee, or vodka because if you’re really eating this for breakfast something has gone terribly wrong in your life.
