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.
Every time I make these pancakes, I think about the Jewish dessert the old lady cooked. Since I tried it, I have been loving the cream cheese and pineapple combination. These pancakes are slightly sour, and very light and fluffy, so perfect with the rich yet fruity cream cheese filling.
Self-Raising Flour 1 cup
Caster Sugar 1/3 cup
Salt 1 pinch
Butter Milk 1/2 cup *OR 1/4 cup Yoghurt & 1/4 cup Milk
Water 1/2 cup
Canned Pineapple 440g *net weight about 300g, drained
Cream Cheese 200 to 250g *softened
Caster Sugar 2 tablespoons
Lemon Juice 1/2 to 1 tablespoon *depending on the sourness of the pineapple
- 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.
- Add Eggs, Butter Milk and Water, and whisk well until smooth. This is quite thin and runny batter and it should be so.
- 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.
- 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.
- Transfer to a plate. Repeat with remaining batter.
- Place the filling on each pancake and fold. Enjoy as they are at room temperature or after chilled in the fridge for a few hours.