100 Gram Plain flour (3 1/2 oz)
25 Gram Icing sugar (1 oz)
300 ml Milk ( 1/2 pint)
15 Gram Butter ( 1/2 oz)
3 Tablespoon Orange juice
50 Gram Mixed dried fruit (2 oz)
1 Lemon, zest only
275 Gram Curd cheese (10 oz)
Icing sugar and orange zest, to serve
Place flour and icing sugar in a bowl and break in the egg. Gradually add the milk, beating to form a smooth batter. Batter made in a blender or food processor is less likely to be lumpy.
Heat a little butter in a frying , when hot pour in 3 tablespoons of batter, tilting the pan to cover the base. Cook until the pancake moves freely, turn and cook until golden. Repeat to make 8 pancakes.
Heat the orange juice with the mixed fruit and lemon zest until the fruit has plumped up, leave to cool. Mix with the curd cheese and fill the pancakes, wrapping up into small parcels. Dust with icing sugar and top with grated orange zest to serve.