?There is no one-size-fits-all answer to this question, as the best coconut pancakes recipe will vary depending on personal preferences. However, some key ingredients that should be included in most coconut pancake recipes include coconut milk, shredded coconut, and coconut oil. Other ingredients that can be added to taste include vanilla extract, cinnamon, and nutmeg.
In a large bowl, beat the eggs just until yolks and whites are combined. Add milk, water, salt and melted butter, then add all the flour and beat with a wooden spoon or rotary beater until smooth. Leave batter for 1 hour at least before cooking.
To make a filling, combine coconut with the jaggery which has been finely scraped with a knife or on a grater, or broken into pieces and pounded using a mortar and pestle.
Grease a heavy pancake pan with butter or ghee, using just enough to give a thin film. Pour in a small ladle of the batter and swirl the pan to coat the base thinly. Cook over medium heat until golden brown on the underside.
Turn pancake over and cook the other side for a few seconds. Turn onto a plate. Cook all the batter in this way, then fill each pancake with 2 tablespoons of the coconut filling and roll up. If liked, sprinkle with roughly chopped raw cashews.
Ingredients
Directions
In a large bowl, beat the eggs just until yolks and whites are combined. Add milk, water, salt and melted butter, then add all the flour and beat with a wooden spoon or rotary beater until smooth. Leave batter for 1 hour at least before cooking.
To make a filling, combine coconut with the jaggery which has been finely scraped with a knife or on a grater, or broken into pieces and pounded using a mortar and pestle.
Grease a heavy pancake pan with butter or ghee, using just enough to give a thin film. Pour in a small ladle of the batter and swirl the pan to coat the base thinly. Cook over medium heat until golden brown on the underside.
Turn pancake over and cook the other side for a few seconds. Turn onto a plate. Cook all the batter in this way, then fill each pancake with 2 tablespoons of the coconut filling and roll up. If liked, sprinkle with roughly chopped raw cashews.
