Ingredients:

• For the pancake:
• 100g – plain flour (maida)
• 1/4 tsp – salt
• 1 Egg – beaten
• 1 cup – Milk
• 1 cup – water
• For the filling:
• 1 kg – fresh strawberries, chopped
• 3/4 tin sweetened condensed Milk
• For the toffee sauce:
• 600 ml – fresh Cream
• 2 tsp – cocoa powder
• 2.5 tbsp – Sugar
• 1/4 tsp – vanilla essence
• 1 cup – thick Cream for topping

Method:

1. For the toffee sauce
2. Combine cream, cocoa powder and sugar in a pan.
3. Cook until mixture thickens.
4. Remove from heat.
5. Add vanilla essence and mix well.
6. Strawberry filling:
7. Cook the chopped strawberry in its own juice. Cool.
8. Mix strawberries with sweetened condensed milk.
9. For the pancake:
10. Sift flour and salt in a bowl. Add beaten egg. Mix well.
11. Combine milk and water.
12. Add 3/4 cup of this mixture to the flour. Beat well.
13. Set aside for 15 mins.
14. Add remaining milk and water. Mix well. Heat a non-stick frying pan, grease it lightly with butter, pour a large ladleful with butter into a frying pan and swirl pan quickly so that the batter spreads thinly.
15. When cooked on one side flip the pancake and cook the other side.
16. Remove to a plate.
17. Make all pancakes in this manner.
18. To serve: Place a little strawberry filling in the middle of each pancake and fold over.
19. Pour a little toffee sauce over the folded pancake.
20. Top with a tsp. of thick cream (over the toffee sauce) and serve.