White Chocolate & Mango Cheesecake Pancakes
For the Batter
- 150g plain Flour
- 5g salt
- 3 large eggs
- 375ml milk
- Butter, for frying
For the Filling
- 150g white chocolate
- 300g cream cheese
- 30g caster sugar
- 150ml double cream
- 1 mango, peeled, cored and cut into ½cm cubes
To make the pancake batter, sieve the flour and salt into a large bowl. Make a well in the centre and add the eggs and half of the milk, whisking until you have a smooth batter. Whisk in the remaining milk until fully incorporate. Place in the refrigerator to chill for at least half an hour, while the filling is made.
For the filling, place the white chocolate in a small bowl and leave to melt on the top of the AGA, in a warm location, away from the hotspots. Whisk together the cream cheese and caster sugar, until the cream cheese has softened and the sugar is fully incorporated. Stir through the melted white chocolate. Add the cream and whisk until a firm peaks are formed.
Place the cheesecake mixture in the refrigerator while the pancakes are being fried.
Heat a large non-stick frying pan on the boiling plate for about 1 minutes, add a little butter and allow to melt, carefully wipe the excess around the pan with a piece of kitchen roll. Spoon a ladle of pancake mixture into the hot pan and allow the mixture to run around the pan to form a pancake. Once it has set, loosen at the edges and turn with a palette knife or spatula. When both sides have been cooked through, transfer to a plate and continue cooking the remaining mixture into pancakes.
When the pancakes have cooled slightly, spoon or pipe, the cheesecake filling in a strip into each pancake, scatter with the mango cubes and roll.
By Alexandra Dibble
AGA Rangemaster Group Home Economist