Ingredients

The following ingredients have 8 Servings
  • 250 grams Philadelpha Cream Cheese
  • 160 grams White Chocolate
  • 150 Confectioner's Sugar
  • 120 Heavy Cream
  • 2 tbsp Granulated Sugar
  • 2 tsp Vanilla Powder
  • 200 grams AP Flour
  • 1 tbsp Baking Powder
  • 300 ml Milk (2%)
  • 1 Egg
  • 3 tbsp Butter (melted)
  • 1 tbsp Granulated Sugar
  • 1 tsp Salt

Instruction

  • First thing is to make the white chocolate cheesecake. This is just cross posted from my White Chocolate Cheesecake Tarts recipe, so you can go there to see more pictures of the process.
  • In a double boiler begin melting the white chocolate.
  • While the chocolate is melting, using a stand mixer on the whisk attachment cream together the cream cheese and confectioner’s sugar. When they are mixed, add the vanilla powder.
  • Slowly pour in the melted white chocolate, scraping down the sides to make sure everything is well mixed.
  • Whip the heavy cream with the granulated sugar until it has about quadrupled in size. I used a graduated cylinder and a stick blender and ended up with about 500 ml of whipped cream.
  • Fold the whipped cream into the white chocolate cheesecake mixture carefully. Do not over-mix. Set in the fridge for at least 2 hours.
  • Make the pancake mix by mixing all the ingredients except the blueberries, in a large bowl and whisking together. Some people say slowly trickle the melted butter in, I just dump everything in at once and whisk it up really fast.
  • Toss the blueberries in about a tablespoon of flour and fold them into the batter.
  • On a hot skillet or griddle ladle some batter and cook until golden brown on each side.
  • Stack the pancakes, using the white chocolate cheesecake in between each layer. Garnish with extra blueberries and serve with coffee, or vodka because if you're really eating this for breakfast something has gone terribly wrong in your life.