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Blueberry and lemon pancakes


Published by: Edel Schultz
Published on: 18th February 2010

Serves: 3
Prep time: 10 mins
Cooking time: 15 mins
Cals per serving: 690 250g (9oz) low-fat cream cheese
Grated zest and juice of 1 lemon
50g (2oz) caster sugar
1 packet Aunt Bessie?s frozen traditional pancakes
25g (1oz) butter, melted For the sauce:
150g (5?oz) caster sugar
60ml (2?fl oz) water
150g (5?oz) blueberries

1. Put the cream cheese into a bowl. Add the lemon zest, half of the lemon juice and 25g (1oz) of the caster sugar. Mix together.
2. Heat the pancakes as directed on the packet.
3. Place a dessertspoon of the cream cheese mix in the centre of each pancake, roll up, and place in a buttered baking dish.
4. Brush the pancakes with the melted butter, and scatter over the remaining caster sugar.
5. Place under the grill and warm for 3-4 mins.

For the sauce:
1. Dissolve the sugar in the water over a medium heat, and boil for 2 mins.Add the blueberries, and bring to the boil.
2. Simmer for 1 min until the juice begins to run, and add the rest of the lemon juice. Spoon over the pancakes and serve.