Strawberry Pancakes
by Nandini Mitra
11 Aug 2015
This recipe has been viewed 9898 times
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.
Strawberry Pancakes recipe - How to make Strawberry Pancakes
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the strawberry filling
For the pancakes
How to serve
- Method
For the strawberry filling
- For the strawberry filling
- Preheat oven to 180°c. Grease a baking tray.
- Arrange the strawberries, in a single layer, on the lined tray.
- Sprinkle with the caster sugar and drizzle over the vanilla. Toss gently to coat.
- 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
- Mix together rice flour, milk, coconut powder and salt to taste to make a batter of pouring consistency. Keep aside for 15 minutes.
- Heat a non stick tava or frypan smear some oil.
- Pour one ladle full of batter and spread it well to make pancakes.
- When one side is done flip over and cook the other side.
How to serve
- How to serve
- Fill the pancakes with the strawberry filling and fold into quarter and dust with icing sugar.
- Serve immediately with the custard.
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