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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.