Pancakes with Pineapple & Cream Cheese Filling

Name: How to cook Pancakes with Pineapple & Cream Cheese Filling - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 Pancakes
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pancakes with Pineapple & Cream Cheese Filling

Many years ago, I stayed at an old lady’s home in Melbourne for a few months. One day she made a baked noodle dish for me. The noodles looked like Fettuccine. For my big surprise, it was a dessert. The noodles were mixed with sugar, cream cheese and pineapple. I had never tasted sweet baked noodles before. The old lady told me that it was a Jewish dessert, not her weird invention. I tried a mouthful of it, and it was delicious.

Ingredient

Food ration :

8 Pancakes

1 cup

Self Raising Flour

2 tablespoons

Caster Sugar

1 pinch

Salt

Eggs

1/2 cup

Butter Milk *OR 1/4 cup Yoghurt & 1/4 cup Milk

1/2 cup

Water

440 g

Canned Pineapple *net weight about 300g, drained

200-250 g

Cream Cheese *softened

1/2-1 tablespoon

Lemon Juice *depending on the sourness of the pineapple

Cooking instructions

* Step 1

Place Self-Rising Flour, Sugar and a pinch of Salt into a large bowl and mix. If you use Plain Flour, you need to add 1 teaspoon of Baking Powder and mix well.

* Step 2

Add Eggs, Butter Milk and Water, and whisk well until smooth. This is quite thin and runny batter and it should be so.

* Step 3

Make the cream cheese filling. Drain Canned Pineapple very well, cut into small pieces. Mix the pineapple pieces that are well drained, softened Cream Cheese, Sugar and Lemon Juice in a bowl.

* Step 4

Heat a large frying pan (non-stick preferred) over a medium to low heat. Oil the pan very lightly OR you need no oil at all if you use a really non-stick pan. Lower the heat to low, cook about 1/4 cup of the pancake batter for 2 minutes or until bubbles appear on surface and the edges get cooked. Turn and cook for 30 seconds or until cooked through.