Patishapta Pitha

* Pancakes with a Creamy Filling *

Bangladesh

As this dish is particularly rich, I suggest you make only four pancakes, thought the batter mixture willl make more. That's because if you are like me, the first one never works!

MAKES

4 to 6 pancakes

PANCAKE INGREDIENTS

50g (2oz) plain white flour
25g (1oz) melted butter
1 egg, beaten
150ml (5fl oz) milk, warmed
1 teaspoon white sugar
2 or 3 drops vanilla essence

FILLING INGREDIENTS

110g (4oz) soft cream cheese
50g (2oz) thick sour cream
1 teaspoon white sugar
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg

GARNISH

icing sugar
more nutmeg
lime wedges
warm maple syrup

METHOD

First, make the 4 pancakes. Sift the flour into a bowl and mix in the butter, egg, warm milk, sugar and vanilla. Beat well and leave to stand for about 10 minutes. It should be of pouring consistency.
In a very hot omelette or griddle pan, heat a little butter. Pour in enough batter to make a thin pancake when 'swirled' around the pan. Cook until set, then turn over and briefly cook the other side. Turn it out. Repeat with the remaining batter. Allow the pancakes to go cold.
Mix the filling ingredients together, mash until smooth.
Spread one quarter of it across the centre line of one pancake and roll it into a cylinder. Repeat with the other three.
Warm the syrup.
To serve, dust the cold pancakes with icing sugar and nutmeg and serve with a lime wedge, and some warm maple syrup.

Find this and other delicious recipes in the Vegetable Curry Bible by Pat Chapman

Try another recipe for Shrove Tuesday Pancake Day! Pothittu - Pancakes with a Sweet Sauce

RECIPE TESTING NOTES

When I make these pancakes, I always use full fat milk. Pat particularly likes his pancakes the traditional way, with lemon juice and sugar. However, if we eat with maple syrup, then I am careful to buy real Canadian maple syrup (not flavoured) and if I feel like a change from sweet to sour, then use Pomegranate syrup, which can be bought in any Middle Eastern grocers - delicious!