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Crispy Cheese Pancakes

For pancakes
  Plain flour 100 Gram
  Dried egg powder 30 Milliliter
  Milk 275 Milliliter
  Water 60 Milliliter
  Frying oil 2 Cup (32 tbs) (For Deep Frying)
For filling
  Cheese curd 225 Gram
  Cheddar cheese 100 Gram, grated
  Dried thyme 5 Milliliter
  Butter 50 Gram
  Salt To Taste
  Pepper To Taste

1. Sift the flour and dried egg into a bowl. Gradually blend in the milk to make a smooth batter. Stir in the water.
2. Heat a little oil in a small frying pan, then pour off into a jug to leave the pan lightly greased. Pour in sufficient batter to coat the pan thinly. Cook until golden brown on the bottom. Turn the pancake out of the pan. Make 7 more pancakes in the same way, cooking on one side only.
3. Mix the curd and Cheddar cheeses together. Blend the dried egg and water to a smooth cream and stir into the cheeses with the thyme and seasoning.
4. Place a spoonful of cheese mixture on the cooked side of a pancake, fold the edges of the pancake over to enclose the filling completely. Repeat with the remaining pancakes and filling.
5. Melt half the butter in a large frying pan, put in 4 pancakes, join underneath and fry until golden. Turn and fry on the other side. Remove from the pan and drain on kitchen paper. Fry the remaining pancakes in the same way, using the remaining butter. Serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2026 Calories from Fat 1342

% Daily Value*

Total Fat 150 g230.1%

Saturated Fat 68.5 g342.6%

Trans Fat 0 g

Cholesterol 772.2 mg257.4%

Sodium 1433.7 mg59.7%

Total Carbohydrates 109 g36.5%

Dietary Fiber 4.3 g17.1%

Sugars 16.2 g

Protein 60 g120.2%

Vitamin A 62.2% Vitamin C 4.2%

Calcium 135% Iron 51.9%

*Based on a 2000 Calorie diet

Crispy Cheese Pancakes Recipe