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Preparation Time:
Ingredients
For The Pancakes
1/2 teacup plain flour (maida)
1/2 teacup cornflour
3/4 teacup milk
2 tsp melted butter
a pinch of salt
For The Filling
12 scoops vanilla ice-cream
chocolate sauce
For The Topping
whipped cream
roasted almonds (badam) (badam)
chopped walnuts (akhrot)
Method
For the pancake
Handy tip
How to proceed
For the pancake
- Mix the plain flour, cornflour, milk, salt and ½ teacup of water. Mix very well until no lumps remain.
- Grease a 125 mm. (5 ”) diameter non-stick pan with the butter.
- Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
- When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds.
- Repeat for the remaining batter, greasing the pan with butter when required.
Handy tip
- Pancakes can be made ahead of time and stored in plastic film.
How to proceed
- Fill each pancake evenly with 1 scoop of vanilla ice-cream and roll into cylindrical shape.
- Warm the chocolate sauce in a pan.
- Gently toss the stuffed pancakes in warm chocolate sauce and place on a plate.
- Top with whipped cream, roasted almonds and chopped walnuts.
- You can use any flavour of ice-cream with the fudge sauce.
- The ice-cream has to be very well frozen so that it does not melt quickly when the warm fudge sauce is poured over it.
