American pancakes with blueberry syrup and Castello Extra Creamy Brie

Name: American pancakes with blueberry syrup and Castello Extra Creamy Brie
Total time: 40 min
Ingredients: 275 g plain flour; 500 ml full-cream milk; 2 eggs; 2 tbsp sugar; a little salt; 50 g melted butter; butter for frying; 100 g Castello® Extra creamy brie; 300 g blueberries; 200 g cane sugar; 500 ml water; 1 vanilla pod; fresh blueberries; icing sugar

Cook 40 min 4 servings

Nothing spells breakfast quite like pancakes! Kickstart your day with our recipe for American Pancakes with Blueberry Syrup & Creamy White. Like fluffy pillows of warm delights, soft pancakes enjoy sprinkles of zesty blueberries and powdered sugar. Served alongside indulgent slices of creamy white cheese, this one keeps on giving.

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ingredients

American pancakes:

275 g plain flour
500 ml full-cream milk
2 eggs
2 tbsp sugar
a little salt
50 g melted butter
butter for frying
100 g Castello® Extra creamy brie

Blueberry syrup:

300 g blueberries
200 g cane sugar
500 ml water
1 vanilla pod

To garnish:

fresh blueberries
icing sugar

preparation

Preparation

Remove the cheese from the fridge, ideally an hour before serving. Split the vanilla pod lengthwise and place in a saucepan together with the blueberries, cane sugar and water. Bring the mixture to the boil and cook over a medium heat for approx. 30 minutes or until you have a thick syrup. Sieve the berries and cool the syrup.

Mix the flour and baking powder. Beat the flour mixture together with the milk. Beat in the rest of the ingredients. Pour approx. 50 ml of batter onto a hot frying pan and fry the pancake in a little butter for approx. 2 minutes on each side. Use a crêpe pan if you want small fine pancakes. Cut the cheese and arrange the pancakes with the Castello Extra Creamy Brie and blueberry syrup – garnished with blueberries and a sprinkling of icing sugar.

Serve with a New World Chardonnay