Fluffy Cream Cheese Pancakes

You'll need

• 2 eggs
• 60g full-fat cream cheese
  Don't have it?

  • Mascarpone: Same weight. Richer, and works for cheesecake too.
  • Full-fat Greek yoghurt: For dips and pâté only: same weight, a bit tangier and runnier. Not for cheesecake, it won't set.
• 1 tbsp ground almonds (about 10g)
  Don't have it?

  • Ground hazelnuts: Same weight, same way. Lovely with chocolate.
• 1 tsp sweetener, erythritol or a stevia blend
  Don't have it?

  • Granulated only: Fine in anything that's cooked. For cold puddings, whizz it in a clean blender for 30 seconds so it isn't gritty.
  • Xylitol: Works the same for people, but it's very poisonous to dogs. If you've got a dog, don't keep it in the house.
• Half a tsp cinnamon
  Don't have it?

  • Vanilla extract: A few drops instead. Different, but just as nice.
• A little butter, for the pan (about 10g)
  Don't have it?

  • Olive oil: For frying and roasting, use 1 tbsp oil for each 15g butter. Not for baking or the cheesecake base.
• 80g raspberries or strawberries, to serve
  Don't have it?

  • Frozen berries: Same weight. Thaw them first if they're going on top.
• 2 tbsp double cream, to serve (optional)
  Don't have it?

  • Whipping cream: Works in sauces and puddings. It's a little thinner, so sauces take a minute longer to thicken. It won't whip as firm.
  • Full-fat cream cheese: For sauces only: use half as much cream cheese and loosen it with a splash of water. Not for puddings.