Coconut Pancakes Recipe
Easy pancakes with coconut filling made traditionally on Shrove Tuesday.
Equipment
- A 22 cm Pan for the pancakes
Ingredients
- 1 whole Coconut grated
- ½ cup Grated jaggery Add more if you like it sweeter
- 2 cups All-Purpose flour/Maida
- 2 Eggs
- ¼ tsp Cardamom powder
- ½ tsp Vanilla Essence
- Water for the batter
- Salt to taste
Instructions
Coconut for pancakes
- Mix coconut and jaggery and place it on slow flame. Keep stirring till jaggery melts. Alternately, place in the microwave safe bowl and microwave on high for 2 minutes, stir once and place again for 1 minute. Add cardamom powder and set aside.
Batter for the Pancakes
- In a bowl add 2 cups all-purpose flour/maida, salt and water. Stir well to make a smooth batter. Break all the flour lumps.
- Beat 2 whole eggs and add it to the batter and mix well. Add more water to make a flowing consistency batter. Add vanilla essence.
How to make coconut pancakes
- Heat a pan. Brush with oil and pour in a ladleful of the batter. Swirl the pan to spread the batter evenly. Let cook on one side only and then flip the pan over the cooking board.
- Take a spoonful of the filling and place it on the crepe. Roll it well to form a pancake.
Notes
- I used a 22 cms pan to make the pancakes. You could choose to use a slightly smaller or bigger pan.
- Don't let the batter be too thin or thick but it should spread evenly when you swirl the pan.
- Add nuts and raisins to the filling if you like. We prefer it just plain.
- You could also choose to add sugar for the filling instead of jaggery.
- Traditionally pancakes are made without any colour but I just added a little pink colour to the remaining batter to make them colourful.
- Watch the video to make a coconut filling with sugar