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Berry Filled Tea Pancakes Recipe
|Plain flour||100 Gram, sifted|
|Egg||1 , lightly beaten|
|Cold tea||250 Milliliter (1 Cup)|
|Polyunsaturated oil||1 Tablespoon|
|Icing sugar||2 Tablespoon, sifted|
|Ricotta cheese||250 Gram (1 Cup)|
|Low fat unflavored yoghurt||250 Gram (1 Cup)|
|Rose water||2 Tablespoon|
|Fresh strawberries||100 Gram, hulled and halved|
|Kiwi fruit||2 , sliced|
Serving size: Complete recipe
Calories 1421 Calories from Fat 521
% Daily Value*
Total Fat 59 g91%
Saturated Fat 27.3 g136.5%
Trans Fat 0 g
Cholesterol 354 mg
Sodium 467.8 mg19.5%
Total Carbohydrates 169 g56.4%
Dietary Fiber 13.6 g54.4%
Sugars 65.6 g
Protein 56 g112.8%
Vitamin A 32.1% Vitamin C 284.1%
Calcium 108.4% Iron 21.9%
*Based on a 2000 Calorie diet
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.