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Strawberry Pancakes

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Strawberry Pancakes

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.

Ingredients

  • For The Strawberry Filling

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    500 gms strawberries
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    1/4 cup powdered sugar
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    1 tsp vanilla essence
  • For The Pancakes

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

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    sambhar

Method

  • For The Strawberry Filling

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

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

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    Serve immediately with the custard.
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    Fill the pancakes with the strawberry filling and fold into quarter and dust with icing sugar.