Gluten Free Curd Cheese Pancakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
6
- For the pancakes
- 1 ¼ cups gluten-free all purpose flour
- 1 pinch salt
- 2 eggs
- 1 cup milk
- butter (for frying)
- For the filling
- ¼ cup butter
- ½ cup powdered sugar (plus extra to finish)
- 2 eggs (separated)
- 1 unwaxed lemon (finely grated zest)
- 1 ¼ cups cheese curd
- 0.333 cup Golden raisins
- ½ cup Sour cream
- milk
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a baking dish.
2.
For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the eggs and beat well.
3.
Add half the milk and beat until smooth. Stir in the remaining milk until blended.
4.
Lightly butter a pancake or frying pan and heat until hot. Add enough batter to coat the base. Cook until set and lightly golden then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
5.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
6.
For the filling: beat together the butter and half the icing sugar until light. Gradually beat in the egg yolks and lemon zest.
7.
Stir in the curd cheese, sultanas and soured cream until blended.
8.
Whisk the egg whites until stiff and gradually whisk in the remaining icing sugar. Gradually fold into the cheese mixture until combined.
9.
Divide the filling between the pancakes, placing it down the centre of each, then fold over the sides.
10.
Place the pancakes in the baking dish and brush with a little milk.
11.
Bake for about 20 minutes until golden and piping hot. Sift icing sugar over the top. Serve immediately.
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