Mini pancakes with cream cheese filling and fresh fruit

These mini pancakes are an impressive yet very simple bake for breakfast, brunch or a sweet snack. They have a delicate well in the middle that’s perfect for cream and fruit. The batter comes together quickly and the texture is interesting — somewhere between a pancake and choux. Serve slightly warm, topped with cream cheese filling, berries and lemon curd.

Ingredients

• For the batter: 20 g butter
• For the batter: 2 eggs
• For the batter: 100 g plain flour
• For the batter: 125 ml milk
• For the batter: 2 tbsp sugar
• For the batter: pinch of salt
• For the cheesecake cream: 120 g cream cheese
• For the cheesecake cream: 50 ml heavy cream (30% fat)
• For the cheesecake cream: 1 tbsp cane sugar
• For serving: 100 g blueberries
• For serving: 100 g raspberries
• For serving: 100 g strawberries
• For serving: 1 jar lemon curd

Preparation

1. Make the cheesecake cream: in a bowl combine the cream cheese, cream and cane sugar, whisk until light and creamy, then chill in the fridge.

   

2. Preheat the oven to 200°C. Grease a metal muffin tin well with butter. In a blender combine the eggs, flour, milk, sugar, salt and the remaining butter until you have a smooth batter.

   

3. Put the empty tin in the oven for 5 minutes. Remove, quickly fill 8 wells with batter about 3/4 full and bake for about 15 minutes, until the mini pancakes are golden. Transfer to a wire rack.

   

4. While still slightly warm, spoon a little cream cheese filling into the centre of each. Top with blueberries, raspberries, strawberries and lemon curd to taste and serve immediately.

   

Notes

💛 The batter can be made ahead and kept in the fridge until ready to bake.

💛 These mini pancakes are best eaten on the day they’re made.

💛 For a lighter version you can use lemon curd without butter.