Lemon Drizzle Pancakes
with Lemon Cream Cheese and Blueberries
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Pancakes
(Contains Milk, Egg, Cereals containing gluten)
1 unit(s)
Lemon
100 grams
Cream Cheese
(Contains Milk)
125 grams
Blueberries
Not included in your delivery
40 grams
Sugar
1 tbsp
Water
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.
b) Zest and halve the lemon.
c) Juice the lemon into a small saucepan and add the water and three quarters of the sugar (see pantry for both amounts). Stir on low heat until the sugar has completely dissolved, 2-3 mins. Set aside to cool.
a) In a small bowl, combine the cream cheese, lemon zest and remaining sugar.
b) Warm your pancakes by popping them in the toaster for a couple of mins.
c) If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.
a) Drizzle half the lemon juice syrup over the pancakes, letting it soak into the pancakes.
b) Divide the cream cheese over the pancakes and stack the pancakes into two piles on your serving plates
c) Top your pancakes with the blueberries and drizzle over the remaining lemon juice syrup to finish.
