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Recipe Name: Jam and Fruit Pancake
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Pineapple Jam | 2 tbsp | |
| Pineapple slice | 4 canned slices | |
| Pineapple juice | 2 tbsp | |
| Corn flour | 1 tsp | |
| Lemon juice | few drops | |
| For Pancake: | ||
| Maida | 80 g | |
| Milk | 150 ml | |
| Egg | 1 | |
| Salt | a pinch | |
| Fat | 6 tsp |
METHOD
- Dissolve corn flour in a little pineapple juice.
- Boil jam and rest of the pineapple juice together while stirring.
- Add corn flour paste to boiling mixture, stir and continue boiling for 2-3 minutes.
- Remove from heat, cool, add lemon juice and chopped pineapple bits.
- Sift the flour along with salt in to a bowl.
- Make a well in the centre of the flour and break the egg in to it.
- Gradually add the milk, mix and beat thoroughly till the batter is smooth and free of lumps.
- Allow the batter to stand in a cool place for about half an hour. Give final whisk before using.
- Heat a little fat in a frying pan (non-stick) to smoking point.
- Pour a ladleful of batter in the pan to cover the bottom thinly. Tilt the pan while pouring so that the batter spreads evenly all over the bottom of the pan.
- Cook on one side till it is set and light brown in colour. Toss or turn and cook on the other side.
- Fry all pancake in similar manner.
- Spread pancake with fruit filling and roll each pancake separately.
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Nutrition Facts
| Serving Size | 2 nos | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 433 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 169 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs