Thursday, Dec 20 2007

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Rolled Pancakes

Ingredients

For Pancakes

2 cups plain flour
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 to 2 cups milk
1 tbsp. ghee, melted
1/4 tsp. vanilla essence
ghee for shallow-frying

For Filling

1 cup coconut finely scraped
1 cup sugar powdered
15 almonds
15 cashews
15 pistachios
2-3 walnuts
20 raisins
1/2 tsp. cardamom powder

For Garnishing

Some honey or golden syrup

Method

1. Grate almonds, cashews, pistas, walnuts in an almond grater, or small dry mixie.
2. Do not powder them fine.
3. Add all other ingredients,mix well, keep mixture aside.
4. Make a pouring batter out of ingredients for batter.
5. Keep aside for 30-40 minutes.
6. Make thin pancakes, like dosas on a nonstick tawa or iron griddle.
7. Use ghee for shallow frying to a light golden.
8. Place a tbsp. of filling along length of pancake.
9. Roll into a cylindrical or conical shape.
10. Repeat for remaining pancakes.
11. Arrange all in a shallow serving tray, warm in microwave before serving.
12. Drizzle honey or syrup just before serving.

Making time: 30 minutes (excluding batter proving time)
Makes: 10 pancakes
Shelflife: Best fresh

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