Stuffed Cheese Pancakes 

Food

• 3/8 cup - plain untreated flour
• 3/8 cup - whole-wheat flour
• pinch of salt
• 1 egg
• 150ml - milk
• 1 tbsp - melted butter

Cheese and Herb Filling 

• 2 cups - curd or cottage cheese
• 2 tbsp cream
• 1 fat clove garlic
• crushed 2 tbsp - finely chopped fresh herbs like Parsley  (corriander), etc.,
• 1 tbsp chopped spring onion

Method 

To make the pancake batter, sift the flour and salt into a bowl. Make a well in the middle of it and add the egg. Gradually beat in the milk. When half of the milk has been added, beat in the melted butter. Continue beating in the milk until you have a thin batter. Allow the batter to stand for half an hour. Meanwhile, prepare the filling. Combine the curd/cheese with the rest of the ingredients and mix well. To make the pancakes, oil a heavy-bottomed frying pan 7in/18cm in diameter. Place it on the flame and when it is very hot, add 2 tbsp/30ml of the batter. Tilt the pan so that the batter covers the base. Cook until the pancake begins to brown on the top. You may have to keep aside the first pancake, as it will absorb the excess oil in the pan.

Continue making pancakes, keeping them warm, until all the batter is used up. Divide the filling between them, rolling the pancakes around it into a cigar shape. Arrange the stuffed pancakes in an oven-proof dish and heat in a moderate oven for about 1 1/2 minutes.