American Style Pancakes ft. Cheesecake

These fluffy American Pancakes sandwiched together with a sweet Vanilla Cheesecake, served with fresh Raspberries, Strawberries and Bananas are the ultimate thick pancake recipe with a deliciously cheesy twist that’s perfect for Pancake Day!

Ahh pancake day, the one day of the year it’s acceptable to have a stack of sugar for breakfast, lunch and dinner! I hold the family record of eating eight in one sitting (yes I was a chubby kid!) Pancakes have been a Saturday breakfast treat since I was a child, the only way my gran would coerce me out of bed at the crack of dawn was with the sweet promise of crepes.

For the past month or so, my boyfriend has been using the same trick, “Come walk the dogs with me and I’ll cook you pancakes.” Works like a charm every time (well maybe not every time 😉)

As we’ve been living off crepes most weekends recently I had this cheesecake crepe recipe all figured out! That was until my boyfriend took me for brunch at The Book Club in London which is renowned for its American Pancakes. I’ve never been a big fan of thick Pancakes but when you’re eating at a cafe known for its pillowy pancake you’ve got to indulge them.

The Book Club Pancakes

AND BOY WAS I PLEASED I DID! Now all I want is big, thick, fluffy pancakes dripping in naughty toppings and fresh fruit rather than your plain Jane sugar and lemon crepes! So this weekend I’ve lived off American Pancakes and added a very naughty cheesy twist that I couldn’t wait to share with you!

To make these ultra naughty pancakes you will need, two mixing bowls, a whisk, a ladle and a flipper (spatula).

Ingredients

For American Pancakes:

300 ml of milk
2 eggs
200 grams of self-raising flour, sieved
1 1/2 tsp of baking powder
1 tsp of sugar
1 tsp of vanilla

For topping:

chopped banana
chopped strawberries
handful of raspberries
200 grams of soft cheese, chilled
5 tbsp of icing sugar
1 tsp of vanilla
4 fl oz of double cream, chilled

Method

Step 1: Add all the pancake ingredients into a large mixing bowl, and whisk until smooth. Pour a teaspoon of oil into a frying pan and place over a medium heat. When the pan is hot pour half a ladle of the pancake batter into the frying pan. Cook until bubbles start to form, then flip the pancake. Cook until golden brown on both sides! Repeat until all the mix has gone. Leave to cool whilst you make the cheesecake topping.

Step 2: In a clean mixing bowl whisk together the soft cheese, icing sugar and vanilla. Next pour in the chilled double cream and whip until thick enough to hold its shape.