Grandma's secret recipe: light & fluffy pancakes stuffed with sweet cheese, raisins, and heavenliness!
Get ready to tantalize your taste buds with the most delicious pancakes you've ever had! We're showcasing Grandma's secret recipe for light and fluffy pancakes filled with a sweet cheese cream and juicy raisins. These pancakes are not only heavenly in taste, but also have an irresistible aroma of raisins that will make your mouth water. Perfect for Pancake Day or any day of the year, these stuffed pancakes will take your breakfast game to the next level. Learn how to make these delicious treats just like Grandma used to. Don't forget to give it a thumbs up and share it with your friends and family!
#PancakeDay #FluffyPancakes #CheesyRaisinPancakes
Ingredients
200 g flour
200 ml milk
100 ml water
½ tsp bicarbonate of soda
2 eggs
100 ml homemade buttermilk
Oil
250 g curd cheese
1 free range egg (optional)
70 g raisins
Lemon zest
4 tbsp white sugar
1 tbsp Vanilla extract
1 tbsp rum essence
Vanilla icing sugar
Preparation
Whisk the egg with the bicarbonate of soda. Add the buttermilk and whisk.
Sprinkle a bit of flour and whisk again, incorporating everything.
Add a bit of milk and whisk again, making sure there are no lumps.
Repeat with the rest of the flour, milk and water, in stages.
Each time when you add flour, milk and water, ensure there are no lumps of flour left.
You should have a consistency similar to custard, but a bit runnier. If it’s too runny, add more flour, if it’s too thick, add more milk.
Heat up your pan and add a drop of oil. Heat it up, then using a ladle as a measure, pour batter into the hot pan (1 ladle full= 1 pancake)
Fry the pancake until golden brown on one side, flip over and remove from the pan once is golden brown on the other side as well.
After every 1 or 2 fried pancakes, you will need to add another drop of oil and allow it to heat up.
Repeat with the rest of the batter.
In a bowl, press down the cheese with a fork, to break it apart. Add white sugar and incorporate into the cheese.
Add the egg, vanilla extract, rum essence and mix everything together.
Add the raising and incorporate.
Add the lemon zest and mix everything to make sure all ingredients are well incorporated.
Taste to see if it needs any sugar.
Use it straight away after making it or in maximum 30 minutes, otherwise it will get watery.
Tips
A ladle is the easiest measure for pancakes. 1 ladle filled with batter equals 1 pancake. When you add the batter in the pan, make sure the oil is sizzling hot. Once the batter is in, swirl the pan around to form the round shape of the pancake.
You can use this as a filling for cakes, pancakes and even swirls. You will need to add an egg to the sweet cheese filling if you are baking it as part of a cake filling.
0 Comments