Berry Filled Tea Pancakes Recipe
Ingredients
| PANCAKES | ||
| Plain flour | 100 Gram, sifted | |
| 1 egg, lightly beaten | ||
| Tea | 1 Cup (16 tbs) | |
| 1 tablespoon polyunsaturated oil | ||
| Icing Sugar | 2 Tablespoon, sifted | |
| Ricotta cheese | 1 Cup (16 tbs) (FILLING) | |
| Yoghurt | 1 Cup (16 tbs) (FILLING) | |
| Rose water | 2 Tablespoon (FILLING) | |
| 100 g fresh strawberries, hulled and halved | ||
| Raspberries | 100 Gram (FILLING) | |
| Kiwi fruit | 2 , sliced (FILLING) | |
Directions
1.To make pancakes, place flour in a bowl and make a well in the centre.
Add egg and work flour in from the sides.
Stir in tea a little at a time to make a smooth batter of pouring consistency.
Set aside to stand for 30 minutes before cooking.
2.Pour 2 tablespoons batter into a lightly greased non-stick trypan.
Cook pancakes until golden brown each side.
3.To make filling, place ricotta, yoghurt and rosewater in food processor or blender.
Process until smooth.
Transfer to a bowl and fold through fruit.
To serve, divide filling between pancakes.
Roll up and dust with icing sugar.
Add egg and work flour in from the sides.
Stir in tea a little at a time to make a smooth batter of pouring consistency.
Set aside to stand for 30 minutes before cooking.
2.Pour 2 tablespoons batter into a lightly greased non-stick trypan.
Cook pancakes until golden brown each side.
3.To make filling, place ricotta, yoghurt and rosewater in food processor or blender.
Process until smooth.
Transfer to a bowl and fold through fruit.
To serve, divide filling between pancakes.
Roll up and dust with icing sugar.
Chef
