Method
Prep:10min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:50min 

1. Beat together the cheese, sugar, lemon juice and vanilla. Fold in raisins and mix thoroughly. Cover with cling film and chill in the fridge for 4 hours or overnight.
2. Combine buttermilk, eggs, sugar and salt in a blender or food processor. Process on high speed till foamy. Transfer to a large mixing bowl.
3. To the buttermilk mixture, add 225ml water and flour. Mix well. Combine hot water just off the boil with the bicarb; stir into the pancake batter along with the oil. The batter will be thin.
4. Let batter stand at room temperature for 10 to 15 minutes.
5. Heat a small non-stick frying pan with a little oil over a medium heat. Pour some batter into the pan and rotate to spread evenly over the bottom. Cook for 1 to 2 minutes, till holes appear on the surface and the edges start to become dry. Flip and cook on the other side for up to 1 minute. Repeat with remaining batter.
6. Lay out the pancakes and spoon the filling 1 tablespoon at a time, wrapping them into a pouch. Set aside.
7. Heat butter in a large frying pan over medium heat. Add the pancake pouches and brown on both sides till a nice golden brown. Serve immediately.