Date Pancake With Ice Cream Recipe
Date Pancake With Ice Cream made with this recipe looks nice in addition to tasting great! Chinese Date Pancake With Ice Cream is served as a tasty Dessert. Date Pancake With Ice Cream will not take more than 10 minutes to be prepared. Is it you or the aroma of Date Pancake With Ice Cream that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
For pancake:-
Makes 8 large pancakes
1 cup plain flour
1/2 level tsp. salt
1 egg or 1/2 cup milk
1 1/4 cups water or mixture of water and milk
4 tbsps. melted butter, little oil for brushing
For fillings:-
25 gms. dates cleaned, washed, stoned and chopped
1 tsp. roasted and ground sesame seeds
2 tbsps. brown sugar
1 carton vanilla ice-cream
Directions
Sift flour and salt in a bowl.
Add egg or milk.
Mix well, using wooden spoon.
Gradually add half the water or milk mixture.
Beat well until the flour is blended.
Stir in the remaining water or milk mixture.
Heat a non-stick frying pan and brush with butter.
Place a large tablespoon of pancake mixture on a frying pan, tilting pan to spread the mixture evenly and as thinly as possible.
Cook until surface is bubbly.
Slide a palatte knife under the pancake, loosen and then turn it over.
Cook until underside is very lightly browned.
Place cooked pancakes on a clean tea towel.
They can be stacked in piles for storage in refrigerator if you want to use it later.
Place 1-2 tablespoons of filling in the centre of the pancake, spread it lightly and fold into half, then fold again.
Can be prepared earlier, and heated before serving.
For filling:
Boil chopped dates until soft, drain and pass through a sieve.
Add sugar and sesame powder.
Mix well.
Keep until required.
To Serve:
Place a pancake in a plate.
Put 1 or 2 scoops of ice-cream over it and serve immediately
Add egg or milk.
Mix well, using wooden spoon.
Gradually add half the water or milk mixture.
Beat well until the flour is blended.
Stir in the remaining water or milk mixture.
Heat a non-stick frying pan and brush with butter.
Place a large tablespoon of pancake mixture on a frying pan, tilting pan to spread the mixture evenly and as thinly as possible.
Cook until surface is bubbly.
Slide a palatte knife under the pancake, loosen and then turn it over.
Cook until underside is very lightly browned.
Place cooked pancakes on a clean tea towel.
They can be stacked in piles for storage in refrigerator if you want to use it later.
Place 1-2 tablespoons of filling in the centre of the pancake, spread it lightly and fold into half, then fold again.
Can be prepared earlier, and heated before serving.
For filling:
Boil chopped dates until soft, drain and pass through a sieve.
Add sugar and sesame powder.
Mix well.
Keep until required.
To Serve:
Place a pancake in a plate.
Put 1 or 2 scoops of ice-cream over it and serve immediately
