•1 1/2 cups self-raising flour
•1/2 cup caster sugar
•1 1/4 cups milk
•250g cream cheese, softened
•1 teaspoon finely grated orange rind
•1/3 cup thickened cream
•1/3 cup orange juice
•250g strawberries, hulled, halved
•20g butter, melted
Combine flour and 1/2 the sugar in a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Pour milk mixture into our mixture. Whisk until smooth. Stand for 10 minutes.
Meanwhile, using an electric mixer, beat cream cheese, orange rind and 1/2 the remaining sugar until smooth. Beat in cream until combined.
Combine orange juice and remaining sugar in a small saucepan over medium heat. Cook, stirring, for 4 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until thickened slightly. Remove from heat. Add strawberries. Toss to combine. Set aside.
Heat a large non-stick frying pan over medium heat. Brush pan with a little melted butter. Drop 1 level tablespoon of batter into pan. Top with another level tablespoon to form an 8cm round. Dollop 1 level tablespoon of
cheesecake mixture onto centre of pancake. Top with 1 tablespoon of batter. Repeat to make a second pancake.
Cook for 2 to 3 minutes or until bubbles rise to the surface. Turn. Cook for a further 1 to 2 minutes or until pancakes are golden. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter, 1/2 the remaining cheesecake mixture and butter to make 12 pancakes.
Place 3 pancakes on each serving plate. Dollop with remaining cheesecake mixture. Spoon over strawberry mixture. Serve.
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