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Berry Filled Tea Pancakes

Healthycooking's picture
For 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
  Raspberries 100 Gram
  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.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1421 Calories from Fat 521

% Daily Value*

Total Fat 59 g91%

Saturated Fat 27.3 g136.5%

Trans Fat 0 g

Cholesterol 354 mg118%

Sodium 467.8 mg19.5%

Total Carbohydrates 169 g56.4%

Dietary Fiber 13.6 g54.4%

Sugars 65.6 g

Protein 56 g112.8%

Vitamin A 32.1% Vitamin C 284.1%

Calcium 108.4% Iron 21.9%

*Based on a 2000 Calorie diet

Berry Filled Tea Pancakes Recipe