New Update
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| Main Ingredients | Refined flour, Melted butter |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 6-10 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- ½ cup refined flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla essence
- 1 egg
- ¼ cup castor sugar
- Milk as required
- Butter to cook
- ¼ cup hazelnut spread
- Raspberries to garnish
- Blueberries to garnish
- Icing sugar to garnish
Method
- Sift refined flour into a mixing bowl, add melted butter, vanilla essence, egg and castor sugar and mix.
- Add sufficient milk and whisk well to make a smooth, semi-thick batter. Transfer the batter into a squeezy bottle.
- Heat 1 teaspoon butter on non-stick tawa. Squeeze the batter on it to make as many small pancakes as the space on the tawa permits. Cook, turning sides till both sides are evenly golden. Make more pancakes with the remaining batter.
- Transfer hazelnut spread into a squeezy battle. Place one pancake on a serving platter, top it with hazelnut spread, place another pancake one top and repeat the process. Use up the remaining pancakes similarly.
- Place a raspberry and a blueberry on alternate pancake stacks and secure with a toothpick. Sprinkle icing sugar over them and serve immediately.
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