Berry Filled Tea Pancakes
|Plain flour||100 Gram, sifted|
|Egg||1 , lightly beaten|
|Cold tea||250 Milliliter (1 Cup)|
|Polyunsaturated oil||1 Tablespoon|
|Icing sugar||2 Tablespoon, sifted|
|Ricotta cheese||250 Gram (1 Cup)|
|Low fat unflavored yoghurt||250 Gram (1 Cup)|
|Rose water||2 Tablespoon|
|Fresh strawberries||100 Gram, hulled and halved|
|Kiwi fruit||2 , sliced|
1.To make pancakes, place flour in a bowl and make a well in the centre.
Add egg and work flour in from the sides.
Stir in tea a little at a time to make a smooth batter of pouring consistency.
Set aside to stand for 30 minutes before cooking.
2.Pour 2 tablespoons batter into a lightly greased non-stick trypan.
Cook pancakes until golden brown each side.
3.To make filling, place ricotta, yoghurt and rosewater in food processor or blender.
Process until smooth.
Transfer to a bowl and fold through fruit.
To serve, divide filling between pancakes.
Roll up and dust with icing sugar.