Salted Caramel Cheesecake Pancakes

Prepare the pancake batter by combining the plain flour, eggs, and milk in a large jug. Use a stick blender to blitz the mixture until it is completely smooth and free of lumps. Let the batter rest for 20 minutes to ensure a better texture.

Lightly grease a crêpe pan with a small amount of oil, then wipe away any excess with kitchen paper. Place the pan over medium heat. Once hot, ladle in a large spoonful of batter, tilting the pan quickly to coat the base in a thin, even layer.

Cook the pancake for 1-2 minutes until the edges begin to release from the pan and the surface looks set. Flip it over and cook for another minute until lightly golden. Transfer to a warm plate and repeat the process with the remaining batter.

In a separate bowl, whisk the soft cheese, double cream, icing sugar, and vanilla extract together. Continue whisking until the mixture becomes thick, pillowy, and holds its shape.

To assemble, spoon a generous amount of the cheesecake mixture onto each pancake. Drizzle with the warmed salted caramel and scatter the crushed shortbread biscuit crumbs over the top. Fold the pancakes and serve immediately.