Get your mornings off to a great start with this delicious breakfast treat.
Makes about 10 to 12 pieces
1/2 cup canned blueberry filling,
plus extra for topping
1 (200-gram) pack instant pancake mix,
prepared according to package directions
1 to 2 tablespoons oil or butter for frying
For the cream cheese frosting
1 tablespoon butter, softened
1/4 cup cream cheese, softened
3/4 cup sifted confectioners' sugar
1 Add the blueberry filling to the prepared pancake batter; mix lightly to create swirls on the batter.
2 Ask for help from an adult to cook the pancakes: Heat a nonstick frying pan and add a thin layer of oil or butter. Pour about 1/4 cup batter on the pan. Once the pancake starts to "bubble," flip to cook the other side; about 1 minute. Repeat until done.
3 Make the frosting: In a large mixing bowl, mix together the butter and cream cheese. Beat with a wooden spoon until well combined. Add confectioners’ sugar, 1/4 cup at a time, and continue mixing until mixture becomes light and fluffy. Place in the refrigerator until ready to use.
4 To assemble, spread cream cheese frosting on top of each pancake. Stack about 3 to 4 pancakes then top with a teaspoonful of blueberry filling.
Photography by Patrick Martires | Food Preparation by Rachelle Santos | Prop Styling by Elaine P. Lim | Props From Saizen
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