- 4 cups prepared pancake mix (eggs, milk and oil added)
- oil for frying
- Walnut Filling
- 2 cups broken walnut pieces
- 2 cups sugar
- 1 cup karo syrup
- 1 teaspoon rose water or orange blossom water
- Clotted Cream Filling
- 2 cans Nestle clotted cream
- 1 cup powdered sugar
- Syrup for Drizzling
- 2 cups sugar
- 2 cups karo
- 1 tablespoon rose water or orange blossom water
- 1/4 cup water.
Prepare pancake mix, (slightly thin but not as thin as you would make for crepes). In a large skillet heat 2 teaspoon vegetable oil. Pour 1/2 cup batter into pan making small rounds. Cook until done. (DO NOT FLIP) Remove from pan and let cool.
Walnut filling - Mix all ingredients in a small saucepan and heat to boiling for 10 minutes. Let cool. Spoon mixture onto uncooked side of pancake rounds and fold over.
Clotted cream filling - Mix cream with powdered sugar and spoon onto uncooked side of pancake rounds, fold over. Syrup for drizzling Mix all ingredients and bring to a slow boil for 20 minutes. Let cool. Consistency should be that of cold maple syrup. Pakistani Dessert!
