Coconut filled pancakes

Ingredients

For the pancakes:

• 100 g plain flour
• 100 g semolina
• 30 g rice flour
• 600 ml of full fat milk
• 50 g of brown sugar
• Pinch of cinnamon powder
• Oil for frying

For the coconut filling:

• 100 g of freshly grated coconut
• 50 g soft brown sugar
• 50 ml Maple syrup
• 50 g honey
• 3-4 green cardamom

For the Chocolate Sauce:

• 100 g dark chocolate ( at least 60% coca solids)
• 100 g soft brown sugar
• 100 ml double cream
• 50 g unsalted butter
• 1 teaspoon vanilla essence

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Preparation

• Mix all the dry ingredients for the pancake, then add the milk and mix well until it becomes a thick homogeneous mixture. Keep it aside.
• In a deep bottom pan mix the coconut, sugar, maple syrup and honey until the sugar has melt and the whole thing has become sticky.
• Crush the green cardamom seeds and mix in the coconut mixture well. Break the chocolate in to pieces and place them with the butter and sugar in a Bain-marie and let it melt till it becomes a pool of chocolate.
• Add the double cream and the vanilla essence; mix well with a wooden spoon. Remove from the water bath and let it cool.
  
• Heat oil in a non-stick pan, add spoon full of pancake batter and spread with the spoon. Cook till bubble forms on the top.
• Place the coconut mix on one side of the pancake and roll the pancake and keep for a minute and remove from the pan.
• Repeat the procedure for every pancake you make. Serve hot with the hot fudge sauce.

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