Goan Coconut Pancakes
This recipe combines the delicate flavors of coconut and citrus with a sweet and fragrant palm molasses filling, all wrapped up in a light and fluffy pancake. Perfect for a special breakfast treat or a delightful dessert, these stuffed pancakes will surely impress your taste buds with their unique tropical twist. Serve warm with a scoop of creamy vanilla ice cream for a decadent finish to your meal.
— Constant Cookbook
Ingredients
- 100g/4oz plain flour
- 1 tbsp caster sugar
- a pinch of salt
- 1 egg
- 150ml/5fl oz coconut milk
- 1 tbsp melted butter
- a few drops of vanilla extract
- a good pinch of grated lemon
- a little oil or butter for making the pancakes
- 10-12 tbsp fresh grated coconut
- 1 tbsp golden raisins
- 80g/3oz palm molasses or jaggery, coarsely grated (or brown sugar
- ¼tsp ground cardamom
- ¼tsp nutmeg
Instructions
- Sift the flour, sugar and salt into a bowl. Make a well in the centre and add the egg, coconut milk and melted butter. Whisk to a smooth batter, then stir in the vanilla and lemon zest. It should have a thin pouring consistency.
- Mix together all the ingredients for the stuffing.
- Heat a little oil or butter in a 15-18cm/6-7in frying pan. Pour in enough batter to coat the bottom thinly, tilting the pan to spread it. Cook for 1 minute, until lightly browned underneath, then flip over and cook the other side. Turn out and make the remaining pancakes in the same way.
- Divide the filling between the pancakes and roll up. Place on individual serving plates, brush with melted butter and heat through under the grill.
- Serve with vanilla ice cream.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 6
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