Stuffed pancake


Maida or refined wheat flour—1 cup


Salt—a pinch

Water—one and half cup

Yeast or baking powder—1 table spoon

Powdered sugar—2 table spoon

For filling:

Custard powder or semolina—2 table spoon

Milk powder—2 table spoon

Powdered sugar—2 table spoon

Liquid milk or water—3 cups

Preparing the filling:

Mix all the ingredients properly. Place a kadhai or a pan on the stove. Pour the batter into the pan and keep on stirring on low medium flame. Once it gets cooked and settles into the required consistency, turn off the stove. The filling is ready.


Mix the maida, salt, egg, sugar, yeast and water in a mixing bowl. Beat properly and continue the process for at least 8 to 10 minutes.

Divide the batter into two equal halves if you wish to have a few colourful stuffed pancakes. I used yellow food colour in one part of the batter.

Place a non-stick pan on the stove. Rub a little oil on the pan using cotton. Keep the flame on low. Using a ladle, pour one full ladle of batter on the pan and spread it a little. Wait for a couple of minutes for it to get cooked. You will notice small pores forming on the batter spread out on the pan. Do not flip, and once you notice it is cooked, move it from the pan to a plate.

Now, take a little filling and place it in the middle and fold. Press the edges on all sides and you have a tasty, very soft stuffed pancake that resembles the moon. Use the same process to complete making all the pancakes, both coloured and plain.

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