Easter pancakes with spicy cheesecake filling

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Prep Time:
Servings: 20-24
Cooking Time:
Ingredients
  • FILLING -
  • - oil for brushing
  • 4x250 ml - cake flour
  • 5ml - ground cinnamon
  • 25ml - gelatin
  • 45ml - water
  • 1,25 l - milk
  • 1kg - plain double-cream yoghurt
  • 250ml - icing sugar
  • 10ml - mixed spice
  • 375ml - oil
  • PANCAKES -
  • TO COMPLETE -
  • 250ml - currants
  • 5ml - salt
  • 250ml - self-raising flour
  • 5 - extra-large eggs
  • 230g - smooth cottage cheese
Method

30 MINUTES OR

OVERNIGHT (PANCAKE MIX)

4 HOURS (FILLING)

COOKING: 2 MIN PER PANCAKE

CHILLING: 1 HR


PANCAKES

Whisk together all the ingredients except the currants to form a smooth batter. Stir in the currants and leave to rest for at least 30 minutes but preferably overnight.

2 FILLING

Beat the yoghurt and cottage cheese together until smooth. Sift in the icing sugar and spices and mix until well incorporated.

3 Sponge the gelatin in the water and microwave for 20-30 seconds until dissolved. Beat the gelatin quickly into the yoghurt mixture and chill in the fridge for about 4 hours or until slightly stiffened.

4 TO COMPLETE

Heat a nonstick pan until very hot and brush with oil. Pour a little batter (a small soup ladle full) into the pan, tilting it until the entire pan is covered in batter. Fry until bubbles form on top, flip with a spatula and fry for another minute or until done. Repeat with the remaining batter.

5 Put the filling in a piping bag and pipe some into each pancake, then roll up. Arrange on a cake stand and chill in the fridge for about 1 hour before serving. 

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