Blueberry Pancakes - cooking recipe

Ingredients

2 cups all-purpose flour
2 tbsp instant vanilla pudding
11 tbsp sugar
5 medium eggs
1 2/3 cups milk
8 oz cream cheese, softened
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup whipping cream
2/3 cup sparkling water
5 tbsp butter
1 1/3 lbs blueberries
None None Lemon balm or mint, to garnish

Preparation

For the pancakes, mix together the flour, instant pudding, 1 tbsp sugar and a pinch of salt. In a separate bowl, lightly whisk the eggs then stir in the flour mixture and milk. Cover and leave to stand for 30 minutes.
For the topping, mix together the cream cheese, 2 tbsp sugar, vanilla, and cinnamon. Whip the heavy cream until stiff then fold into the cream cheese mixture and place in the fridge.
Stir the sparkling water into the pancake batter, heat some butter in a skillet and pour 1 ladle of batter into the hot pan. Spread 2-3 tbsp blueberries onto the batter and cook for about 5 minutes then flip and cook for another 2 minutes. Transfer to a serving plate, sprinkle with 1 tbsp sugar and keep warm. Repeat 7 times or until all the batter is gone. Decorate with lemon balm or mint, blueberries and serve with the cream.