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15 min
  • 225 gcream cheese
  • 200 gflour
  • 5 tbspsugar
  • 2 tspbaking powder
  • 1 tspbaking soda
  • 1 pinchsalt
  • 550 mlbuttermilk
  • 2 pcseggs
  • 120 gbutter
  • 1 splashvinegar
  • 100 gfrozen bilberries
  • 1 xmaple syrup
  • 50 gwholemeal butter biscuits

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multi-purpose blade
Cut the cream cheese into 1/2 cm cubes and place them in the freezer while starting the dough. Mix the flour, sugar, baking powder, baking soda and salt in a large bowl using the bamix® multi-purpose blade. In another bowl, mix buttermilk, eggs, 60 g of the butter and vinegar. Mix the liquid ingredients into the flour mixture using the bamix® multi-purpose blade. Allow the batter to rest for about 5 minutes, then stir in the cream cheese cubes. Heat a frying pan or cast-iron pan at medium temperature. Reduce the heat slightly, grease the pan with some melted butter and use 80 ml of batter per portion. Spread 1 tbsp bilberries on each pancake and fry for 1-2 minutes until small bubbles form and the edges turn crispy brown. Turn and fry for a further 1-2 minutes until the underside is also fried through and crispy. Bake more pancakes from the remaining batter and grease the pan with butter between batches. Place 2 or 3 pancakes on each plate and drizzle with butter and syrup. Sprinkle with biscuit crumbs and bilberries.

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