Strawberry Pancakes


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An easy fruity breakfast or may be a dessert! Watch your strawberries transform into a scrumptious sweet delight as you roast them in the oven. When served, stuffed in coconut flavoured rice flour pancakes with custard they taste just heavenly. If you wish you can serve with vanilla ice cream.

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Strawberry Pancakes recipe - How to make Strawberry Pancakes

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

Ingredients

For The Strawberry Filling
500 gms strawberries
1/4 cup powdered sugar
1 tsp vanilla essence

For The Pancakes
150 gms rice flour (chawal ka atta)
salt to taste
500 ml milk
1/4 cup coconut milk powder
oil to make the pancakes

For Serving
icing sugar for dust
250 ml warm vanilla custard
Method
    Method

For the strawberry filling

    For the strawberry filling
  1. Preheat oven to 180°c. Grease a baking tray.
  2. Arrange the strawberries, in a single layer, on the lined tray.
  3. Sprinkle with the caster sugar and drizzle over the vanilla. Toss gently to coat.
  4. Roast in oven, turning once, for 10 minutes or until the strawberries start to soften and a syrup forms.

For the pancakes

    For the pancakes
  1. Mix together rice flour, milk, coconut powder and salt to taste to make a batter of pouring consistency. Keep aside for 15 minutes.
  2. Heat a non stick tava or frypan smear some oil.
  3. Pour one ladle full of batter and spread it well to make pancakes.
  4. When one side is done flip over and cook the other side.

How to serve

    How to serve
  1. Fill the pancakes with the strawberry filling and fold into quarter and dust with icing sugar.
  2. Serve immediately with the custard.


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This recipe was contributed by Nandini Mitra on 11 Aug 2015


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