Pancake Pudding Bake

Ingredients list for Pancake Pudding Bake

• 1 cup Refined flour (maida)
• 1 cup Castor sugar (caster sugar)
• ½ teaspoon Soda bicarbonate
• to taste Salt
• 1 teaspoon Baking powder
• for greasing Butter 1 cup + 2 teaspoons +
• 7 Eggs
• 1 cup Buttermilk
• 10-12 Strawberries
• 1 teaspoon Vanilla essence
• ¼ teaspoon Cinnamon powder
• 1 cup Milk
• for drizzling Maple syrup

Method

1. Preheat oven to 180º C.
2. To make pancake, sieve together refined flour, soda bicarbonate, baking powder, salt and ½ cup castor sugar into a bowl.
3. Melt one cup butter in another bowl in a microwave for 30 seconds. Cool down to room temperature.
4. Break two eggs in a third bowl and whisk well. Add buttermilk and mix well. Add melted butter and mix well. Add this to the dry ingredients and mix well to make a smooth batter.
5. Heat one teaspoon butter in a non-stick pan, pour a ladleful of the batter and cook on low heat till underside is golden, flip and cook till the other side is evenly done. Similarly prepare the rest.
6. To make strawberry stew, roughly chop strawberries reserving a few for garnishing.
7. Using a round cookie cutter, cut out discs from the prepared pancakes.
8. Heat chopped strawberries in another non-stick pan, add ¼ cup sugar and a little water and mix well. Cook on low heat till the mixture thickens.
9. To make custard, break remaining eggs into a large bowl, add remaining sugar, vanilla essence, cinnamon powder and mix well. Add milk and mix well.
10. Heat thisprepared mixture in a deep non-stick pan and mix well. Bring this to a boil. Cook for 2-3 minutes
11. Grease the baking dish with butter, place the pancake roundels in it, pour the prepared custard. Put this dish in the preheated oven and bake for 10-15 minutes.
12. Remove the dish from oven, cut with a cookie cutter and place a portion of the pudding bake on a serving plate, top with stewed strawberries, drizzle maple syrup over it, garnish with the reserved strawberry and serve immediately.