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Blueberry & Blue Cheese Pancakes

  • Post category:Recipes / Sweet

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)


  • 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.
  • Weigh out the flour into a large mixing bowl.
  • 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.
  • 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.
  • Pour in half of your blueberry syrup and crumble in the blue cheese. Again, whisk gently to combine.
  • To cook your pancakes, heat some butter in a pan over a medium-high heat and add a large tablespoon of batter.
  • Smooth into a circle shape with the back of a spoon and allow to cook.
  • 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.
  • Serve with the remainder of your blueberry syrup.