Coconut Pancakes

Those of you who've been following this blog, know that I love coconut. Today, I'm going to share with you one of my all time favorites, the coconut pancake. From what I know, the coconut pancake has its roots in Goan cuisine. It uses Goan jaggery which is a lovely sweetener and is much healthier compared to sugar. So yes, its Decidedly Healthy and at the same time what I would consider Horridly Decadent. Its fairly easy to make and it is a wonderful treat. These are the pancakes that we make year after year on Pancake Tuesday. You can choose to use store bought crepes or make your own. I hope you enjoy these pancakes as much as we do.



Coconut Pancakes


For the Pancakes -

1 cup flour
1 egg, beaten
A pinch of salt
1 tbsp. sugar, optional
Milk

Put all the ingredients except the milk in a mixing bowl. Mix well. Add milk gradually to get the batter to the consistency ideal for making crepes. It should flow smoothly but should also be able to coat the back of a spoon.

Cut off the root portion of 1 small onion. Pierce a fork into it at the other end. Take a little vegetable oil in a shallow bowl. Dip the onion, cut side down into the oil and use the onion to smear oil on a warm pan. (My grandma and mum used to do it this way and they say it is an effective way to regulate and lessen the amount of oil used.) Alternatively, you can also pour some oil in the pan.

Ladle the batter onto the pan and swirl the pan around to spread the batter. Once little bubble start appearing on the top of the crepe, cover the pan for a few seconds. When the bottom of the crepe has browned a little,  pour a couple of drops of oil on top of the crepe and flip it. Once this side has cooked as well, take it off the pan.

Repeat the oiling of the pan after each crepe is taken off and continue with the rest of the batter.


For the filling -

Freshly grated coconut (about 1/2 a coconut)
Grated Goa jaggery, to taste

Mix both adjusting the amount of jaggery to get the desired amount of sweetness.


To assemble the pancakes -

Once the crepes have cooled, spoon some of the filling onto the crepe and roll it up, making sure to tuck in the sides to stop the filling from falling out.

The pancakes are now ready to serve.


This recipe has been linked up with -
Decidedly Healthy or Horridly Decadent Saturday Party
Fun with Food Friday


Do stop by and check what the others have made.