Baked Stuffed Pancake
|Cooked macaroni/Spaghetti||1 1⁄2 Cup (24 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Grated corn||1 1⁄4 Cup (20 tbs), cooked|
|Apple||1 , chopped|
|Green chilies||1⁄2 Tablespoon, chopped|
|Pineapple pieces||3 Cup (48 tbs)|
|Powdered sugar||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Melted butter||2 Tablespoon|
|Cream/Top milk||1⁄4 Cup (4 tbs)|
|Chili sauce||1 Teaspoon|
|Chopped cashewnuts||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Cheese||4 Tablespoon, grated|
To make pancakes, sift together flour, baking powder, salt and sugar in bowl.
Combine water and one tablespoon melted butter, and add to the flour mixture.
Pour about two tablespoons batter on slightly greased tawa or griddle, spread with back of the spoon to make them thin, about 4 to 4 1/2 inches in diameter.
Bake on both sides turning only once.
One recipe will make 10 to 12 pancakes.
In a sauce pan, combine all the ingredients for stuffing.
Place on medium fire for 15 minutes, stirring constantly.
Prepare white sauce.
Place about one tablespoon stuffing on one side of pancake and roll.
Make rolls from all the pancakes and arrange them side by side in a greased casserole dish.
Spread cooked spaghetti on both sides.
Pour white sauce to cover spaghetti and pancakes.
Dot with one tablespoon extra butter.
Bake in hot oven (210° C) for 20 minutes.
Arrange tomato slices, capsicum rings and pineapple pieces on top.
Retun to oven and bake for a further five minutes.
Sprinkle grated cheese.