Bean And Cheese Pancakes

1 teaspoon dried dill
wholemeal pancake batter made with 100g/4 or
wholemeal flour (see page 292)
oil for frying
Filling:
225 g/8 or cottage cheese
salt
freshly ground black pepper
2 x 225 g/8 or cans curried beans with sultanas
Topping:
150 ml/1/4 pint soured cream (optional)
snipped chives

Add the dill to the pancake batter. Lightly oil a small frying pan. Add a spoonful of batter to the pan, tilt the pan to coat evenly, then cook lightly over a medium heat until golden on the underside. Turn the pancake and brown on the other side. Transfer the pancake to a plate and continue making pancakes until all the batter has been used.

For the filling, mix the cottage cheese with the salt, pepper and curried beans. Divide the filling between the pancakes and roll up each one. Arrange on a greased ovenproof serving dish, cover with foil and cook in a moderately hot oven (190 °C/375 °F, Gas Mark 5) for about 8 minutes.

Meanwhile, heat the soured cream over a low heat (if using), spoon over the heated pancakes and serve sprinkled with chives.

SER VES 4 to 6