Cook the chopped strawberry in its own juice. Cool.
Mix strawberries with sweetened condensed milk.
For the pancake:
Sift flour and salt in a bowl. Add beaten egg. Mix well.
Combine milk and water.
Add 3/4 cup of this mixture to the flour. Beat well.
Set aside for 15 mins.
Add remaining milk and water. Mix well. Heat a non-stick frying pan, grease it lightly with butter, pour a large ladleful with butter into a frying pan and swirl pan quickly so that the batter spreads thinly.
When cooked on one side flip the pancake and cook the other side.
Remove to a plate.
Make all pancakes in this manner.
To serve: Place a little strawberry filling in the middle of each pancake and fold over.
Pour a little toffee sauce over the folded pancake.
Top with a tsp. of thick cream (over the toffee sauce) and serve.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.