For pancakes
100 grams chocolate
1 cup milk
1 egg
1 tbsp cocoa powder
3/4 cup refined flour (maida)
Oil to shallow fry
For stuffing
1 tbsp butter
1/4 cup castor sugar
1 small apple,
1/2 inch cubes
2 small bananas, 1/2 inch cubes
1 kiwi fruit, 1/2 inch cubes
2 tbsps fruit juice
1/4 cup pomegranate pearls
For garnish
1 cup fresh cream
1/4 cup sugar
To prepare pancake batter melt chocolate in a double boiler, cool it a little, add warm milk, egg and mix gently. Add cocoa powder, flour and whisk till smooth. Transfer batter into a bowl and chill for 30 minutes. Heat one tbsp butter in a pan. When it melts add castor sugar and mix well. Add fruit cubes and fruit juice. Lower heat and simmer till fruits are tender and totally dry. Add pomegranate pearls and mix well.
Remove pan from heat and keep warm. Whip fresh cream and sugar together and set aside.
To make the pancakes, lightly grease a pan with 1/4 tsp oil, pour in just enough batter to cover the base of the pan, swirl to coat evenly.
Cook till pancake sets and flip it to cook the other side. Gently slide pancake onto a plate. Divide filling into as many portions as the number of pancakes. Place a pancake on a plate, spread fruit mixture on one half and fold the other half over. Serve topped with whipped cream.
