ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Cooking Ingredients»
  • Vegetable Ingredients

pancakes with beans and cottage cheese

Updated on July 7, 2011

A recipe for pancakes that can be as difficult or as easy as you wish

100grams or 4 oz of plain flour

150ml / 1/4 pint of water and the same of milk

1 egg

pinch of salt

Or a packet of pancake mix or about 16 readymade pancakes


225grams or 8 oz cottage cheese

2 225grm or 7.9oz cans of curried baked beans with sultanas

salt and pepper to taste


150ml or 1/4 pint soured cream

fresh or dryed Dill

English pancakes
English pancakes

English pancakes

This is sort of pancakes you require, thin and rollable, not the much smaller and thicker Scottish or American version

Making the pancakes,

Sieve the flour and salt into a bowl, add egg and half the water, beat to a smooth paste. It will go, get someone else to help if needs be, add the rest of the water and the milk a little at a time, whisk well and leave to stand. Some people insist on leaving for at least half an hour, but I don't always, and I never really notice any difference.

Lightly grease a small fry or pancake pan about 15cm or 6 inches across, get it fairly hot. Add a spoonful of batter, enough to give a thin even coat, and cook until light gold colour on the underneath. Now comes the fun part, turn the pancake, and cook the other side, only attempt tossing in the air, if you don't mind picking it of the floor! Also don't be surprised if the first one looks rubbish, they often are, Carry on until you have about 16 small pancakes.

Making the filling

Mix the curried beans with the cottage cheese, add salt and pepper, Share it out amongst the pancakes and roll them up, arrange carefully in a greased ovenproof seving dish and cover with foil.

Put in a preheated oven for about 8 to 10 minutes at 180c or gas mark 4.


While in the oven heat the soured cream over a very gentle heat, do not allow to boil or it will curdle.

Take the pancakes out of the oven remove foil and spoon cream down the middle, sprinkle on a small amount of Dill

Extra information

This recipe will serve between four and six people.

If you make large batches of plain pancakes, they keep well in the freezer for 3 months when stacked with waxed paper between each in a freezer bag.

If you really want to work hard at this recipe make your own curried beans from scratch, there are many recipes online, but the time element makes the famous canned variety a safe and easy bet.

Some more of my baked bean recipes

Sorry in advance about the wind

some photos I have taken myself, please feel free to use them

Click thumbnail to view full-size


    0 of 8192 characters used
    Post Comment

    • Tracy Lynn Conway profile image

      Tracy Lynn Conway 6 years ago from Virginia, USA

      I love trying recipes from other countries, this looks interesting, I can't wait to try it!

    • profile image

      Dogma 6 years ago

      I will have to try it.

    • dingyskipper profile image

      Carolyn 6 years ago from Northamptonshire

      thanks hope you like it

    • Patty Inglish, MS profile image

      Patty Inglish 6 years ago from North America

      I never heard of this dish, but it sounds delicious!