Blueberry & Blue Cheese

September 10, 2014

Blueberry & Blue Cheese

Blueberries and blue cheese may come from opposite ends of the sweet-savoury spectrum but that doesn’t mean they don’t make the perfect partners for a pancake!


Serves 4
  • 175g Self-Raising Flour
  • 250g Buttermilk
  • 1 Large Egg
  • 2 tbsp Milk
  • 300g Fresh Blueberries
  • 3 tbsp Marsala (Optional)
  • 1.5 tbsp Soft Dark Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 50g Creamy Blue Cheese (E.g. Gorgonzola)


  1. Place the blueberries into a saucepan along with the Marsala, sugar, vanilla and cinnamon. Simmer gently until you have a syrup that will pour easily.
  2. Weigh out the flour into a large mixing bowl.
  3. In a separate bowl, separate the egg white from the egg yolk and whisk the egg white until pale and full of fine frothy bubbles.
  4. Add the egg white and the egg yolk to the flour, along with the buttermilk, and gently whisk to combine. Add the milk to loosen the mixture if needs be.
  5. Pour in half of your blueberry syrup and crumble in the blue cheese. Again, whisk gently to combine.
  6. To cook your pancakes, heat some butter in a pan over a medium-high heat and add a large tablespoon of batter.
  7. Smooth into a circle shape with the back of a spoon and allow to cook.
  8. Once the underside of the pancake is golden brown, and you see bubbles on the surface of the uncooked side, carefully flip your pancake with a spatula and cook the other side.
  9. Serve with the remainder of your blueberry syrup.

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