Ingredients

• For the pancake:
• 100g - plain flour (maida)
• 1/4 tsp - salt
• 1 egg - beaten
• 1 cup - milk
• 1 cup - water
• For the filling:
• 1 kg - fresh strawberries, chopped
• 3/4 tin sweetened condensed milk
• For the toffee sauce:
• 600 ml - fresh cream
• 2 tsp - cocoa powder
• 2.5 tbsp - sugar
• 1/4 tsp - vanilla essence
• 1 cup - thick cream for topping

How to Make Strawberry pancake with toffee sauce

• For the toffee sauce
• Combine cream, cocoa powder and sugar in a pan.
• Cook until mixture thickens.
• Remove from heat.
• Add vanilla essence and mix well.
• Strawberry filling:
• 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.