Ingredients:
250g butter, softened
250g cream cheese
260g (2 cups) icing sugar, sifted
5ml (1 tsp) vanilla essence
15ml (1 tbsp) vegetable oil, for frying
1 portion basic flapjack-style pancake batter
300g fresh berries of your choice
Method:
1. Cream the butter and cream cheese in an electric mixer (using the paddle attachment) until light and fluffy. Beat in the icing sugar until combined. Fold in the vanilla essence. Refrigerate while you make the pancakes.
2. Heat oil in a pan over medium heat. Pour in a large ladle of batter (these pancakes need to be fairly thick to hold the cream cheese). Fry on both sides until cooked through but still pale. Set aside to keep warm and repeat for remaining batter.
3. To serve, spread cream cheese mixture on each pancake, scatter with berries and arrange in a stack.
